Kieran Kilcawley
Principal Research OfficerResearch Interests
The main focus of my research continues to be directly related to flavour in foods and beverages. Key interests involve elucidating aromatic properties of volatile compounds which contribute to flavour both ortho- and retro-nasally. Identifying volatile compounds is useful for authentication and traceability purposes. I manage the flavour chemistry facility in Teagasc and also undertake research on fatty acids and their role in the flavour and oxidative stability of foods. I have expertise in advanced gas chromatography and mass spectrometry, including olfactometry, but also in aroma extraction, method development and validation, data processing and chemometrics.
Additional Roles
Adjunct Professor – School of Food and Nutritional Sciences, University College Cork, Ireland
Adjunct Professor – School of Food and Environmental Health, Technical University of Dublin, Ireland
Education
1996-2002 PhD in Food and Nutritional Sciences, University College Cork “Studies on the Biochemistry and Technology of Enzyme-Modified Cheddar Cheese”
1992-1994 BSc (Hons) Biotechnology, School of Biological Sciences, University of Westminster, London, UK