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Professor James Lyng


James Lyng

School of Agriculture and Food Science
01 716 7710
University College Dublin, School of Agriculture and Food Science, Agriculture and Food Science Belfield Dublin 4


Broadly speaking, my scientific research focuses on the use of emerging thermal and non-thermal technologies in the processing of foods. In particular I focus on the assessment of these technologies for preservation while also evaluating their impact on product quality/nutritional value and also more recently have started to focus on the use of some of these technologies for extraction of bioactive compounds from foods. The suite of processing technologies in my laboratories includes Thermal processing Ohmic heating (OH) Radio-frequency heating (RF) Microwave heating (MW) Non-thermal processing High voltage pulsed electrical fields (PEF) Ultrasound (US) High intensity light pulses (HILP) Ultraviolet light (UV) Blue light (BL))