Fathi Morsli

Project Title: Identification of Dietary and Eating Quality Biomarkers in Irish Grass-Fed Beef and Lamb

Overview: I specialize in food science and have strong laboratory skills in this field, gained through my studies in Algeria and Greece. I have experience in protein analysis and the study of secondary metabolites, particularly polyphenols, which I gained during my Master of Science degree in Greece. I am proficient in data analysis using R, SPSS, JMP, and SAS software. Additionally, I have industrial experience in cereal chemistry and plant nutrition. I was also part of a team responsible for ensuring the certification of farm companies under the GLOBAL Good Agricultural Practice (GLOBALG.A.P.) certification.

Currently, I am working on a project that aims to substantiate the quality claims of Irish grass-fed beef and lamb through the identification of biomarkers. My research utilise cutting edge flavour chemistry technology and descriptive sensory analysis to establish any unique dietary flavour biomarkers at a molecular level associated with Irish grass-fed beef and lamb. These results will provide strong scientific evidence to support “grass-fed”, region-specific production labels within Ireland, and existing Protected Geographical Indication (PGI) certification. I had the opportunity to win the European Ph.D. in Flavor Research Awards (December 2022) from GIRACT Geneva, Switzerland.

Programme Area: Food Quality & Sensory Science

Supervisors: Professor Kieran Kilcawley and Professor Frank Monahan

Location: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork

Funding Source: DAFM