Maeve Henchion
Research OfficerResearch Interests
Maeve’s research interests span the supply chain and usually operate at the interface between social science and technical science. They include food innovation, sustainable food production and consumption, consumer and industry acceptance of novel food technologies, food quality and strategic food marketing.
Current Projects
| Project Title | Year of Award | Partners |
| BEACON Bioeconomy Research Centre | 2017 | UCD, TCD, NUIG 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
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 |
| Currently recruiting | TBC | PhD | Societal Understanding of the Bioeconomy |
| Currently recruiting | TBC | PhD | Consumer understanding of the bioeconomy and bio-based products |
| Current | Georgia Lavranou | MSc | Understanding consumer attitudes and behaviour in relation to the development and consumption of meat by-products |
| Current | Jinghui Lu | PhD | ConsumerWise: Monitoring the Online Media and Consumer Discourse on Food Processing Technologies |
| 2018 | Jolien Witte | MSc | 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 | 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 |