Partners
Dr. Nigel Brunton
Teagasc-Ashtown Food Research Centre
Dr. Brunton is coordinator researcher of the network. In addition, Dr. Brunton and his research team will be responsible for developing methods for the purification and analysis of phytochemicals and for determining the effect of full scale processing on the retention of the phytochemicals
Dr. Juan Valverde
Teagasc-Ashtown Food Research Centre
Dr Juan Valverde is the network scientific officer. Dr Juan Valverde is responsible for developing methods for the purification and analysis of phytochemicals and for determining the effect of full scale processing on the retention of the phytochemicals (Work packages 2 and 4).
Michael Gaffney
Teagasc-Kinsealy Research Centre
Michael Gaffney is the responsible for: (1) collation of existing information with regard to the effect of agronomic factors and post harvest storage on the levels of phytochemicals in Irish grown fruits and vegetables. (2) Forward planning of field experiments. (3) Setting up and maintenance of field experiments (WP3).
Dr. Kim Reilly
Teagasc-Kinsealy Research Centre
Dr Reilly is the Horticultural Research Officer based at Teagasc Kinsealy. As part of Dr. Michael Gaffney’s research group she is responsible for Work Package 3: Agronomic factors affecting phytochemical accumulation in Irish grown vegetables.
Prof. David O'Beirne
University of Limerick
Pr. O’ Beirne and his team are responsible for monitoring the effect of minimal processing unit operations on the levels of the phytochemical compound groups (WP 4).
Dr. Olive Kenny
University of Limerick
Dr. Kenny is responsible for monitoring the effect of minimal processing unit operations on the levels of the phytochemical compound groups (WP 4).
Dr Catherine (Rena) Barry-Ryan
Dublin Institute of Technology (DIT)
Dr Barry-Ryan will be involved in new product development of foods enhanced with phytochemical compounds.
Dr. Laura Alvarez Jubete
Dublin Institute of Technology (DIT)
Dr Alvarez-Jubete will be involved in new product development of foods enhanced with phytochemical compounds.
Dr. Enda Cummins
University College Dublin
Dr. Cummins is responsible for developing a mathematical model of the effect of each of the processes on levels of the phytochemical (WP5).
Dr. Uma Tiwari
University College Dublin
Dr. Tiwari is responsible for developing a mathematical model of the effect of each of the processes on levels of the phytochemical (WP5).
Dr. Paul Evans
University College Dublin
Dr. Evan and his research team is responsible for developing synthetic pathways for interesting phytochemicals and articificial derivatives to be used as analytical standards or as model compounds for in-vitro and in-vivo bioassays.
Prof. Nora O'Brien
University College Cork
Professor Nora O’ Brien and her research team is responsible for developing methods for bio-assays and bio-availability of phytochemicals.
Dr. Maria Tuohy
National University of Ireland, Galway (NUI, Galway)
Dr. Tuohy and her research team are responsible for developing enzyme cocktails for the efficient recovery of the phytochemical compounds (WP2). Dr. Tuohy will also use cell based biological activity assays for evaluating the bio-activity of phytochemicals (WP2).
Dr. Ana B. Martin-Diana
Dublin Institute of Technology (DIT)
Dr. Martin-Diana is involved in developing efficient methods for recovering phytochemicals from fruits and vegetables (WP2) and in new product development (formulation and sensory characterisation) of foods enhanced with phytochemical compounds (WP6).
