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Food Biosciences

Department Objectives

  • To employ foods, food components and health promoting microorganisms as food-based solutions to address key societal diet related health concerns including gut health, obesity, and infant nutrition
  • To exploit microorganisms, microbial metabolites and bacteriophage as agents to control deleterious or pathogenic organisms in food systems or the gastrointestinal tract
  • To focus on the application of microorganisms and their enzymes to impact on the sensory, textural, techno-functional properties and health benefits of a range of foods
  • To contribute to milk quality research, a cross departmental activity in the Food Programme

Department Staff


  • Paul Cotter
  • Tom Beresford
  • Catherine Stanton
  • Olivia McAuliffe
  • Orla O'Sullivan
  • Kaniska Nilaweera
  • Linda Giblin
  • Rita Hickey
  • Sheila Morgan
  • Paul Simpson

Research Officers

  • Maria Hayes
  • Dilip Rai

Key Research Programmes

  • Bioactives
  • Gut Health
  • Biocontrol
  • Fermented Foods


Read more about the department Food Biosciences (PDF)