Professor Alan Kelly is a Professor in the School of Food and Nutritional Sciences at UCC. His teaching responsibilities include food processing and preservation and dairy product technology. He leads an active research group on the chemistry and processing of milk and dairy products, has published over 300 research papers, review articles and book chapters, and supervised or co-supervised over 70 MSc and PhD students to completion. He was Editor of the International Dairy Journal from 2005-2021, referees for most leading international food journals and several international funding authorities, and has acted as External Examiner in Universities in the UK, France, Sweden, Denmark, Italy, France, the Netherlands, Australia and New Zealand. In July 2009, he received the Danisco International Dairy Science Award from the American Dairy Science Association for his research. He has published several books including Molecules, Microbes and Meals (Oxford University Press, 2019), How Scientists Communicate (Oxford University Press, 2019) and Agents of Change: Enzymes in Milk and Dairy Products (co-edited with Lotte Bach Larsen, Springer Nature, 2021). Professor Kelly is currently Vice Head and Vice-Dean for External Engagement, College of Science, Engineering and Food Science, UCC.
Newly Published Books:
Molecules, Microbes and Meals (Oxford University Press, 2019)
How Scientists Communicate (Oxford University Press, 2020)
Agents of Change: Enzymes in Milk and Dairy Products (Springer-Nature, 2021)
Handbook of Molecular Gastronomy (Taylor & Francis, 2021)
