DIT PhD Project
Co-Supervisor name & contact details:
Name
Email
Dr. Róisín Burke
roisin.burke@dit.ie
Address: School of Culinary Arts & Food
Technology, Room 18, Cathal Brugha
Street, Dublin 1.
Tel: +353-1-4024346
Name
Email
Dr Catherine Barry-Ryan
catherine.barryryan@dit.ie
Address: School of Food Science &
Environmental Health, Room M403, Cathal
Brugha Street, Dublin 1.
Telephone: +353(0)1-4024458.
Co-Supervisors Profile:
Web address:
http://www.dit.ie/culinaryartsandfoodtechnology/staffinformation/drroisinburke/
Research Funding:
2004-2008 DIT Abbest Ph.D. Scholarship student.
Investigations on factors affecting the sensory quality of Irish grown Organic and
Conventional vegetables
2009-2013 DIT Abbest Ph.D.Scholarship student
The use of Molecular Gastronomy theory to develop novel Food Products
Present Research Interests:


Molecular Gastronomy
Sensory quality of Irish grown Organic and Conventional vegetables
Research Centre (if applicable):
DIT, School of Culinary Arts and Food
Technology, College of Arts and Tourism.
Research Centre website (if applicable):
www.dit.ie/culinaryartsandfoodtechnology/
Supervisors Publication List:
Most Recent Publications:
Traynor, M. Burke, R., Brunton, N and Barry-Ryan, C (2012). Response Surface
Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion.
Journal of Culinary Science & Technology. 10(3):223-238
Burke, R.M., Danaher, P. and Traynor, M. (2012). The Development of Molecular
Gastronomy as a Subject Discipline at The Dublin Institute of Technology. Available at:
http://arrow.dit.ie/cgi/viewcontent.cgi?article=1012&context=dgs
October 17th 2012].
[Accessed
on
Gilsenan,C. Burke, R.M. and Barry-Ryan C.(2012). Do Organic Cherry Vine
Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and
Instrumental Comparative Study from Ireland, Journal of Culinary Science & Technology,
10(2): 154-167
Burke, R.M. (2011). The EU Erasmus Mundus Programme:The Master’s Degree in Food
Innovation and Product Design (Partners: Dublin Institute of Technology, AgroParisTech,
University of Naples and University of Lund). Journal of Culinary Science & Technology,
9(2):66-70.
Valverde, J., Burke, R. and Traynor, M. (2011). Molecular Gastronomy in Ireland.
Journal of Culinary Science & Technology, 9(4):205-211.
Gilsenan, C., Burke, R.M. and Barry-Ryan, C. (2010). A study of the physicochemical
and sensory properties of organic and conventional potatoes (Solanum tuberosum) before
and after baking. International Journal of Food Science and Technology 45, 475-481.
Winning Poster Presentations
Gilsenan, C., Burke, R.M. and
Barry-Ryan, C (2009).Physiochemical and Sensory
Studies on Irish Grown Organic and Conventional Tubers (Solanum tuberosum).First
prize at the Research Chefs Association (RCA) Annual Conference and Culinology Expo
Dallas, March 4-8,
Traynor, M., Burke, R.M., Barry-Ryan, C. And Frias, J. (2011). Influence of Soy
Lecithin, Xanthan Gum and Sunflower Oil Concentrations on the Formation and Stability
of an Oil-in-Water Emulsion. First prize in the product development category at the RCA
Annual Conference and Culinology Expo, Atlanta, March 4-8.
Traynor, M., Burke, R.M., Brunton, N. And Barry-Ryan, C. (2012) Effect of Salt
Concentration and pH on the Release of Two Banana Volatiles from a Model Food
Emulsion System. First prize in the scientific research category at the RCA Annual
Conference and Culinology Expo, San Antonio, March 21-24.
Traynor, M., Burke, R.M. and Barry-Ryan, C. (2013). Development of Novel Flavoured
Ice creams: The Who and Why of Consumer Acceptability. First prize in the product
development category at the RCA Annual Conference and Culinology Expo, Charlotte,
March 6-9.
Molecular Gastronomy Competitions
2011
Second place in the 6th Science and Cuisine Competition, Paris.
Deconstructed Fruit Salad. From left to right Ms P Danaher, Dr R Burke, Dr H This, Mr D
Smith, Mr D Mc Guinness and Dr J Valverde (Teagasc)
2012
First place in the education section of the 7th Science and Cuisine Competition, Nantes.
2013
Selected for finals of the 8th Science and Cuisine Competition to be held on April 11th in
Nantes, France.
Co-Supervisors Profile:
Dr Barry-Ryan is a Senior lecturer in Food
product development at the Dublin Institute of
Technology. Her main areas of research interest
lie in postharvest treatment & assessment of
horticultural produce and the development of
novel functional ingredients, in particular from
waste sources in the food industry. She is
currently a lead partner in a FP7 funded project
looking at waste from the dairy industry as a
sanitiser, She is also a partner in the ‘Integrated
Irish PhytoFood Network: Tracing
phytochemicals from farm to fork’ and in the
European ‘Integrating safety and environment
knowledge in food towards European
Sustainable Development’ Network. She
currently supervises 7 PhD having had 8 PhD
students, 2 MPhil students and 7 MSc students
graduate under her supervision. Dr Barry-Ryan
has published more than 55 peer-reviewed
papers, editor of Plant Physiology and
participated in more than 30 international
congresses.
Research Centre (if applicable):
Environmental Health Sciences Institute
Research Centre website (if applicable):
www.dit.ie/ehsi
Supervisors Publication List:
Papers for last 3 years listed:
Massini, L., Rico, D., Martín Diana, A.B., Barry-Ryan, C., 2013. Valorisation of apple
peels, European Journal of Food Research and Review, 3: 1-15.
Khairi, Z., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2013. Comparison between
gelatines extracted from mackerel and blue whiting bones after different pre-treatments
Food Chemistry, FOODCHEM-D-12-01419
Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2013. Effect of Delactosed
Whey Permeate Treatment on Physiochemical, Sensorial, Nutritional and Microbial
Properties of Whole Tomatoes during Postharvest Storage. LWT Food Science and
Technology International, 51, 367-374
Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2012.Quality and
Nutritional status of Fresh-cut Tomato as affected by Spraying of Delactosed Whey
Permeate compared to Industrial Washing Treatment. Food and Bioprocess Technology.
5, 3103-3114.
Traynor, M., Burke, R., Brunton, N. and Barry-Ryan, C. 2012. Response Surface
Methodology Guided Release of Two Acetate Volatiles from an Oil in Water Emulsion.
Journal of Culinary Science & Technology, 10, 223-238.
Gilsenan, C., Burke, R.M. and Barry-Ryan, C., 2012. Do Organic Cherry Vine Tomatoes
Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental
Comparative Study from Ireland. Journal of Culinary Science & Technology, 10, 154–167.
Ahmed, L., Patras, A., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2012. The
effect of delactosed whey permeates on phytochemical content of canned tomatoes. Food
Chemistry, 134, 2249–2256
Hossain, M.B., Brunton, N., Patras, A., Tiwari, B., O’Donnell, C.P., Martin-Diana, A.B. &
Barry-Ryan, C., 2012. Optimization of ultrasound assisted extraction of antioxidant
compounds from Marjoram (Origanum majorana L.) using response surface methodology.
Ultrasonics Sonochemistry, 19, 582–590
Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2012. Extending the shelf
–life of tomato using by-product from cheese industry. The Journal of Food Processing and
Preservation, 36, 141–151.
Khairi, Z., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2011.The extraction of
gelatine from mackerel (Scomber scombrus) heads with the use of different organic acids.
Journal of Fisheries Sciences.com, 5, 52-63.
Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2011. Optimization of
Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of FreshCut Tomato Using Response Surface Methodology. Journal of Agriculture & Food
Chemistry, 59, 2377–2385
Hossain, M.B., Patras, A., Barry-Ryan, C., Martin-Diana, A.B. and Brunton, N., 2011.
Application of principal component and hierarchical cluster analysis to classify different
spices based on in-vitro antioxidant activity and individual polyphenolic antioxidant
compounds. Journal of Functional Foods, 3, 179-189.
O’Gorman, A., Barry-Ryan, C. and Frias, J., 2012. Evaluation and identification of
markers of damage in mushrooms (Agaricus bisporus) postharvest using a GC/MS
metabolic profiling approach. Metabolomics, 8, 120-1332.
Hossain, M.B., Barry-Ryan, C., Martin-Diana, A.B. & Brunton, N., 2011. Optimisation
of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus
officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.)
using response surface methodology. Food Chemistry 126, 339–346.
Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C., 2011. The antioxidant
properties of whey permeate treated fresh-cut tomatoes. Food Chemistry, 124, 1451-1457.
Gilsenan, C., Burke, R.M. and Barry-Ryan, C., 2010. A study of the physicochemical and
sensory properties of organic and conventional potatoes (Solanum tuberosum) before and
after baking. International Journal of Food Science and Technology, 45, 475–481.
O’Gorman, A. Downey, G., Gowen, A., Barry-Ryan, C. and Frias, J., 2010. Use of
Fourier Transform Infrared spectroscopy and chemometric data analysis to evaluate
damage and age in mushrooms (Agaricus bisporus) grown in Ireland. Journal of
Agricultural and Food Chemistry, 58 (13), 7770-7776.
Hossain, M.B., Barry-Ryan, C., Martin-Diana, A.B., Brunton, N., 2010. Effect of drying
method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, 123, 85-91.
Hossain, M.B., Rai, D., Brunton, N., Martin-Diana, A.B. and Barry-Ryan, C., 2010.
Characterization of phenolic compounds in Lamiaceae spices by LC-ESI-MS/MS. Journal
of Agricultural and Food Chemistry, 58 (19), 10576–1058.
Hossain, M.B., Brunton, N.P., Martin-Diana, A.B. and Barry-Ryan, C. (2010).
Application of response surface methodology to optimise pressurised liquid extraction of
antioxidant compounds from sage (Salvia officinalis L.), basil (Ocimum basilicum L.) and
thyme (Thymus vulgaris L.). Food and Function, 1, 269-277.
Title of the Ph.D. Project: Value Added Farming, Molecular Gastronomy and Food
Innovation
Project Summary: The world today grows enough food to feed 9 billion people.
However, up to a third of that rots before it gets to the table, while much of the grain,
soybean and maize grown is used to feed animals bred for their meat, or for bio-fuels
(Hennesy, 2013). Dr. Hervé This co-founder of the scientific discipline Molecular
Gastronomy first proposed the idea of what he called ‘Note by Note’ cuisine in 1994 (This
and Kurti, 1994). Note by Note does not use meat, fish, vegetables or fruits to make dishes
but compounds. The feasibility of this type of cuisine has already been proven (This,
2013).
The aim of the proposed study would be to add value to farming practices by screeing and
growing plants for the purpose of extracting compounds from their tissues rather than
using the tissues themselves. The compounds can be used to create more than 10 3000
innovative food dishes and products using note by note cuisine (This, 2013).
Unique Selling Points of the Ph.D.Project at D.I.T.



DIT is the only third level college in Ireland to have developed expertise in
Molecular Gastronomy over the last six years
Availability of facilities to support the research
Publication and research track record in Molecular Gastronomy
Priority Research Area: Sustainable Agricultural Productions
Ciência sem Fronteiras / Science Without Borders Priority Area:
Sustainable Agricultural Production