Assoc ProfessorAmalia Scannell

My past and present research areas include:
Food Safety:
Detection and Surveillance of Cronobacter sakazakii along the infant formula food chain.
The use of Near Infra-red technology in rapid detection/differentiation of microbes in food.
The use of Hyper Spectral imaging to detect and identify microbes on food surfaces

Food Quality/ Safety :(Microbiology)
Electroheat applications for meat processing: Ohmic pasteurisation and radio frequency defrosting of meat and meat products.
The impact on product quality of using high voltage pulsed electric fields in hurdle strategies for the preservation of minimally processed non-alcoholic beverages.
Efficiency of Ozone and ultrasound for the retention of quality and microbial reduction in fruit juice.

Sensory Science:
Genetics of Healthy Eating - Fruit and Vegetable intake in children.
Healthy cereal snacks from by-products of the milling, malting, brewing and cider industries.
Developing predictive profiles to determine expected eating quality of Meat
Application of novel Sensory methods in Analytical and Consumer research .

I am currently involved in building the Sensory Science Capacity within the UCD Institute of Food and Health
Certified by the American Institute of Food Technologists (IFT) as a Certified Food Scientist
Member of IFST: Microbiology and Sensory Science groups.
Member of IFSTI:
Founding Member of Sensory Food Network Ireland