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Maeve Henchion

Head of Spatial Analysis, Food and Agri Innovation Department

Research Interests

Maeve is Principal Research Officer, Head of the Teagasc Department of Agrifood Business and Spatial Analysis, and Adjunct Professor at the School of Agriculture and Food Science, University College Dublin

Maeve’s research interests span the supply chain and involve bringing a social/behavioural science dimension to multi- and inter-disciplinary research projects. This means she is involved in identifying new technology, market and value chain opportunities for the Irish industry and understanding consumer, citizen, industry and farmer attitudes and behaviours that could influence the realisation of such opportunities.  She is currently particularly interested in innovation in the circular bioeconomy, sustainable food production and consumption, and food quality and integrity.

Current Projects

Project Title Year of Award  Partners
Shapingbio - Shaping the bioeconomy across sectoral, governmental and geographical levels 2022

Fraunhofer ISI, Food & Bio Cluster Denmark, Agency for the Promotion of the European Research, Agriculture Research, Ltd. Troubsko, AseBio, Bio Base Europe Pilot Plant, APRE – Agency for the Promotion of European Research, Tech Tour, Vitagora, SUBMARINER Network

ValPro Path - New value landscapes for protein plant production

 2022 

Aarhus University, Zalf, University of Torino, Food Scale Hub, National Technical University of Athens, Agricolus, SRL, CSIC, Confagricoltura, WU, Beotanics, Pepsico, MTL, Molino Peila S.p.A, DNY

 
AgroBRIDGES 2021 Q-Plan International, Wageningen University, VTT, ECOFEL, Unimos Alliance, Impact Hub Madrid, Vegepoly Valley, CREA, REsos Brands, Sabri Ulker Foundation, CTA, Sustainable Innovations Europe, Unimos Foundation
 Informbio - integrated framework for mapping, modelling and monitoring Ireland’s Bioeconomy 2021 Munster Technology University (MTU), University of Galway (UG)
Protein-I -  2021 University College Dublin (UCD), University of Ulster (UU), Queens University Belfast (QUB), NUIG
BovINE 2020 IFA, CRPA, Unicarve, Idele, FNB, Unizar, INTIA, SGGW, PBA, FMV, Promert, ILVO, Boerenbond, FLI, BRS, Minerva Comms, Liivimaa
BiOrbic Bioeconomy Research Centre 2017 UCD, TCD, NUIG, UL plus industry
A comparison of Vulnerability Resolution Initiatives in agrifood production and manufacturing chain on the Island of Ireland and in selected OECD countries 2017 UCC
SCAR CASA CSA (Common Agricultural and Wider Bioeconomy Research Agenda) 2016 Stichting Dienst Landbouwkundig Onderzoek (NL), Aarhus Universitet (DK), Forschungszentrum Julich Gmbh (DE), Ministere de l’Agriculuture de l’Agroalimentaire et de al Foret (Fr), Ministero Della Salute (IT), Eigen Vermogen Van Het Instituut Voor Landbrouw en Visserijonderzoek (BE), Minostero Delle Politiche Agricole Alimenatir e Forestali (IT), Instituto Nacional de Investigacao Agraria E Veterinaria (PT)
Meat Technology Ireland 2016 Major Irish meat companies (ABP, Dawn, Kepak etc), ICBF, UCC, DIT, ICBF
BioOPPs: Opportunities for functional and bioactive protein ingredients derived from co-products of the Irish red meat industry. 2016 Teagasc
Investigation into the potential food safety, economic and environmental impacts of climate change on the dairy production chain on the Island of Ireland 2016 Queens University Belfast
A Bio Economy for Ireland- An Evaluation of Development Opportunities, Policies and Initiatives Shaping Ireland’s Transformation to a Sustainable Low Carbon Bioeconomy (Bio-Éire) 2014 Technology Centre for Biorefining and BioEnergy (TCBB), University College Dublin (UCD), Dublin Institute of Technology (DIT),
Towards developing a systematic process to identify non-patented IP for the food industry. 2015 UCD (Insight Centre)
Sustainability and Consumers’ Use of Mobile Technologies in Food Related Search and Engagement 2014 UCC
Economics of Information Systems and Sharing in Beef Value Chains – Advancing Efficiency, Competitiveness, and Innovation 2014 University of Alberta
Communicate & Bridge Bioeconomy Research towards Business (CommBeBiz) 2015 Minnerva (UK), EBN, Pracsis 
Investigation into the potential food safety, economic and environmental impacts of climate change on the dairy production chain on the Island of Ireland 2015 Queens University Belfast (QUB)
Nutritional composition, human health implications and marketing opportunities for beef  from a grass-based production system (Grassbeef) 2014 UCD (Prof. Helen Roche, Prof. Frank Monahan)

Exploration of Irish meat processing streams for recovery of high value protein based ingredients for food and non-food uses (ReValueProtein)

Proteins of the future - TResearch Autumn 2017

 2013 UCD, UCC, NUIG, ITT (Shannon ABC)
Genetic selection for improved milk and meat product quality in dairy, beef and sheep (BreedQuality) 2012 UCD, UCC, Irish Cattle Breeding Federation,

Education

B.Agr.Sc. (1991) 2.1, UCD.
M.Agr.Sc. (1993) 1H, UCD
PhD (1996) UCD
Certificate in Leadership Development (level 9) (2014) IMI/UCC

  • Markiewicz-Keszycka, M. Carter, A. O’Brien, D., Henchion, M, Mooney, S., and Hynds, P. (2023) Pro-environmental diversification of pasture-based dairy and beef production in Ireland, the United Kingdom, and New Zealand – A scoping review of impacts and challenges, Renewable Agriculture and Food Systems, 38, E5. doi:10.1017/S1742170522000382
  • Brennan, L., O’Gorman, A., Barth, S., Cadden, T., Dean, M., Doohan, F., Henchion, M., McIvor, R., McNulty, B., O’Donoghue, C., O’Reilly, S., Rafferty, J., Roche, H.M., Thorne, F., Wallace, F., Wright, D., and A.P. Nugent (2022) An innovative Food Systems approach to diversifying protein intake: Protein-I: Shared Island Sustainable Healthy Nutrition, Nutrition Bulletin. doi.org/10.1111/nbu.12590 
  • Thangavelu, K.P., Hyland, J. J., Henchion, M., Kerry, J.P., and Álvarez, C. (2022) Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviour, Meat Science, doi.org/10.1016/j.meatsci.2022.108947
  • Lynch, R., Henchion, M., Hyland, J. and Gutiérrez, J. A. (2022) Creating a rainbow for sustainability: the case of sustainable beef, Sustainability. 14 (8), 10.3390/su14084446 
  • Henchion, M.M. (2022). The many meanings of ‘less but better’ meat, Nature Food, doi.org/10.1038/s43016-022-00535-6 
  • Henchion, M., McCarthy, M., Zimmermann, J. and Troy, D. (2022), International comparisons, domestic influences and where to next? The case of Irish meat consumption Meat Science , 193, https://doi.org/10.1016/j.meatsci.2022.108921 
  • Henchion, M, Regan, A., Beecher, M. and MackenWalsh, A. (2022), Developing ‘smart’ dairy farming responsive to farmers and consumer-citizens: a review, Animals. 12(3), 360, https://doi.org/10.3390/ani12030360 
  • Henchion, M., and Shirsath, A. P., (2022), Developing and implementing a transdisciplinary framework for future pathways in the circular bioeconomy: The case of the red meat industry, Journal of Cleaner Production, 10.1016/j.jclepro.2022.134845
  • MackenWalsh, A., Henchion, M. and Regan, A. (2022). ‘Come on board’ the systems-based approach: the role of social science in Agri-Food Research & Innovation, Irish Journal of Agricultural & Food Research, https://doi.org/10.15212/ijafr-2020-0146
  • Shirsath, A. and Henchion, M. (2021). Bovine and ovine meat co-products valorisation opportunities: A systematic literature review, Trends in Food Science and Technology, 118(A), 57-70, https://doi.org/10.1016/j.tifs.2021.08.015
  • Henchion, M., Moloney, A.P., Hyland, J., Zimmermann, J. and McCarthy, S.  (2021) Trends for meat, milk & egg consumption and the role played by livestock systems in the global production of proteins, Animal, 15(1) https://doi.org/10.1016/j.animal.2021.100287
  • Henchion M. and  Zimmermann J. (2021). Animal food products: policy, market and social issues and their influence on demand and supply of meat. Proc Nutr Soc. 2021 May;80(2):252-263. doi: 10.1017/S0029665120007971. Epub 2021 Jan 5. PMID: 33397528.
  • Henchion, M., McCarthy, S.N., McCarthy, M. (2021). A time of transition: Changes in Irish food behaviour and potential implications due to the Covid-19 Pandemic Irish Journal of Agricultural and Food Research, DOI: 10.15212/ijafr-2020-00019
  • Kelleher, L., Henchion, M. and Eoin O'Neill, E. (2021), Framing the Circular Bioeconomy in Ireland’s Broadsheet Media, 2004 – 2019, Environmental Communication, DOI: 10.1080/17524032.2021.1889632
  • Regan, A. and Henchion, M. (2020). Social media and academic identity in food research, British Food Journal DOI: 10.1108/BFJ-03-2019-015
  • Kelleher, L., Henchion, M. and Eoin O'Neill, E. (2019). Policy Coherence and the transition to a Bioeconomy: The case of Ireland, Sustainability 11, 7247; doi:10.3390/su11247247
  • Lucci, G.M. Henchion, M. M., Lange, Ledgard, S. F., Collie, S. R., Cosgrove, G. P, Meyer, A. S., Graichen, F. H. M., Barth, S and Lenehan, JJ. (2019). Beyond ruminants: discussing opportunities for alternative pasture uses in New Zealand, Journal of New Zealand Grasslands, 207-212 https://doi.org/10.33584/jnzg.2019.81.XXX
  • Henchion, M., McCarthy, M., Dillon, E.J., Greehy, G and McCarthy, S.N. (2019) Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food, Innovative Food Science & Emerging Technologies, https://doi.org/10.1016/j.ifset.2019.102210
  • Regan, A. and Henchion, M. (2019). Making sense of altmetrics: The perceived threats and opportunities for academic identity, Science and Public Policy, DOI:  https://doi.org/10.1093/scipol/scz001
  • Hooks, T. Macken-Walsh, A., McCarthy, O., Power, C., and Henchion, M. (2018). Co-operation among Irish beef farmers: current perspectives and future prospects in the context of new Producer Organisation (PO) legislation, Sustainability, 10(11), 4085; https://doi.org/10.3390/su10114085
  • Devaney, L., and Henchion, M. (2018). Who is a Delphi ‘expert’? Reflections on a bioeconomy expert selection procedure from Ireland, Futures, 99 (May), 45-55, https://doi.org/10.1016/j.futures.2018.03.017
  • Regan, A., Henchion, M. and McIntyre, B. (2018), Ethical, moral and social dimensions in farm production practices: A segmentation study to assess Irish consumers' perceptions of meat quality, Irish Journal of Agricultural and Food Research 57: 9-14 DOI: https://doi.org/10.1515/ijafr-2018-0002
  • Devaney, L., and Henchion, M. (2018) Consensus, caveats and conditions: international learnings for bioeconomy development, Journal of Cleaner Production, 174, 1400-1411, Available online 10 November 2017, https://doi.org/10.1016/j.jclepro.2017.11.047
  • Devaney, L., Henchion, M. and A. Regan (2017) Good Governance in the Bioeconomy, Eurochoices, 16: 41-46. doi:10.1111/1746-692X.12141
  • Devaney, L. and M. Henchion (2017), If opportunity doesn’t knock, build a door: reflecting on a bioeconomy policy agenda for Ireland, The Economic and Social Review, 48(2), pp207-229.
  • Henchion, M., McCarthy, M., Resconi, V (2017), Beef quality attributes: a systematic review of consumer perspectives Meat Science 128, 1-7.  DOI: 10.1016/j.meatsci.2017.01.006
  • Henchion, M.,  Hayes, M. Mullen, AM., Fenelon, M. and Tiwari, B. (2017). Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium, Foods. 6(7), 53; doi:10.3390/foods6070053
  • Hyland, J., McCarthy, M., Henchion, M. and McCarthy, S., (2017) The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A review, Meat Science, April 2017 DOI: 10.1016/j.meatsci.2017.04.014
  • Hyland, J., McCarthy, M., Henchion, M. and McCarthy, S., (2017), Dietary emissions patterns and their effect on the overall climatic impact of food consumption, International Journal of Food Science and Technology, May 2017, DOI: 10.1111/ijfs.13419
  • Hyland, J., Henchion, M. McCarthy, M. and McCarthy, S., (2017). The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy, Public Health Nutrition. Sep 26,1-13, DOI https://doi.org/10.1017/S1368980016002573
  • McCarthy, S., Henchion, M., White, A., Brandon, K. and Allen P. (2017). Evaluation of beef eating quality by Irish consumers, Meat Science, Oct;132:118-124. https://doi.org/10.1016/j.meatsci.2017.05.005
  • Mullen, AM, Álvarez, C. 1, Zeugolis, D. I., Henchion, M., O’Neill, E. & Drummond, L. (2017) Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains, Meat Science,  (2017), doi: 10.1016/j.meatsci.2017.04.243
  • Shan, L., Monahan, F., De Brun, A. Henchion, M., Li, C., Murrin, C.,  Wall, P.  (2017). Consumer evaluations of processed meat products reformulated to be healthier – a conjoint analysis study, Meat Science, 131, 82-89, https://doi.org/10.1016/j.meatsci.2017.04.239
  • Shan, L., Henchion, M., De Brun, A., Murrin, C., Wall, PG.,  Monahan, FJ (2017) Factors that predict consumer acceptance of enriched processed meats. Meat Science, Nov;133:185-193. doi:10.1016/j.meatsci.2017.07.006.
  • Henchion, M, McCarthy, M and J. O’Callaghan (2016), Transforming beef by-products into valuable ingredients: which spell/recipe to use? Front. Nutr. - Nutrition and Food Science Technology, November, DOI: 10.3389/fnut.2016.00053 November 2016
  • Henchion, M., McCarthy, M., Resconi, V., Berry, D., and S. McParland (2016) Stakeholder involvement in establishing a milk quality sub-index in dairy cow breeding goals: A Delphi approach, Animal, 10 (5), 878-891. pii: DOI: 10.1017/S1751731115002165.
  • Lefebvre, V.M., Sorenson, D., Henchion, M. and X. Gellynck (2016), Social capital and knowledge sharing performance of learning networks, International Journal of Information Management, 36(4), 570-579.
Year  Name Degree Thesis/project title
Current (to submit in 2026) Amanda Sithole PhD

New value chains: Pathways to sustainable business models
Current (to submit 2026) Natalia Silverio PhD

Affecting change on farms for the benefit of farmers, their communities and the environment through the use of emerging knowledge and tools of the modern bioeconomy
Current (to submit 2025) Rajas Shinde PhD

Expanding the alternative use and circularity potential of crops (EXPECT)
Current (due to submit in 2023) Nima Nejadrezaei PhD Consumer acceptance of biobased products
Current (due to submit in 2024) Mina Sadeghzadeh PhD Societal Understanding of the Bioeconomy
Current (due to submit in 2022) Abdessemi Boulbadai MSc (research) Food chain integrity
2021 Jinghui Lu PhD Supervised and Unsupervised Text Minig for Grey Literature Screening
2020 Georgia Lavranou MSc (research) Understanding consumer attitudes and behaviour in relation to the development and consumption of meat by-products - a quantitative apprach
2018 Jolien Witte MSc (research) Economics of information systems and sharing in beef value chains – Advancing efficiency, competitiveness and innovation
2017 Christine Shan PhD Consumers' views on "healthier" processed meats
2017 Jim O’Callaghan MSc (research) Understanding consumer attitudes and behaviour in relation to the development and consumption of meat by-products
2015 G. Greehy PhD Citizens’ evaluations of novel food technologies:  a qualitative citizen scientist deliberative discourse approach
2012 C. Murphy MSc (research) A qualitative assessment of Irish stakeholder perspectives on the use of animal cloning in the agri-food system
2011 G. Kavanagh MSc (research) A survey of Irish food industry perspectives on technological innovation
2007 C. Keelan PhD An econometric analysis of Irish households food away from home (FAFH) expenditure patterns 1994-2000. 
2007 V. Henry MSc (research) An assessment of the economic impact of salmonellosis on the island of Ireland
2004 O. Canavan MSc (research) Internet marketing: an assessment of Irish speciality food enterprises’ use of the internet as a marketing tool
2003 S. O’Connell MSc (research) Customer service and supplier requirements in the Irish foodservice sector: opportunities for small food manufacturers
2001 C. Newman PhD An econometric analysis of Irish households' food expenditure patterns: Tobit, double-hurdle and infrequency of purchase approaches