Actipack4fish

Dr. Joe Kerry is a college lecturer and the head of the food packaging research group in the Department of Food and Nutritional Sciences at University College Cork (UCC). He received his Doctorate in Microbiology at University College Galway. Dr. Kerry is also a qualified member of the Institute of Packaging. He is highly involved in national and international research projects at both fundamental and applied levels. His primary research interests focus on various aspects of food packaging, shelf-life stability, food composition, and numerous aspects of food quality, particularly in relation to muscle foods. He also maintains strong links with industry, and his research team assists companies in various aspects of new food product development. With over 110 publications in peer-reviewed international journals, over 200 presentations at major international conferences, and several other significant publications, Dr. Kerry has established himself as an expert in the field. His expertise includes the use and manipulation of modified atmosphere packaging systems for foods, the utilization of extrusion technology for the production of food products and packaging materials, as well as the application of sensors and new technology developments in the field of food packaging.

Dr. Malco Cruz-Romero (Principal Coordinator) – UCC

Dr. Malco Cruz-Romero received a BSc in Food Industries (Agricultural National University La Molina, Lima, Peru in 1992), a degree of engineer in Food Industries (Agricultural National University La Molina, Lima, Peru, 1995), an MSc in Food Technology (University College Cork, 2002), and a PhD in Food Technology (University College Cork, 2006). He was a lecturer at the National University “Santiago Antunez de Mayolo,” Huaraz, Peru, and the Agricultural National University “La Molina,” Lima, Peru from 1994-2000, with teaching responsibility in Food Engineering and Food Technology. Dr. Cruz-Romero is a Certified Food Scientist by the Institute of Food Technologists (USA), and he is an active member of the Active and Intelligent Packaging Association. Currently, he is a senior research scientist at UCC who leads projects on novel processing technologies, the development of smart packaging systems, and nanotechnologies. Applications of polymer processing techniques to food systems and the development/use of bio-based plastics as alternatives to petroleum-based plastics. Value-added processing of muscle foods for quality, stability, and performance. In addition, I have a strong scientific background in biochemical, physicochemical, and microbiological quality aspects of muscle foods and shelf-life evaluation of foods.

Dr. Michael Morris (AMBER Director) – TCD

Prof. Michael Morris graduated from Liverpool University in 1982 with a BSc and PhD. He was a postdoctoral fellow at Imperial College in London before joining Strathclyde University as a lecturer. Later, he held an ICI endowed lectureship at Cardiff University, where he conducted research in surface science and catalysis, followed by a research scientist role at ICI. In 1993, he joined UCC, where he held a post in Materials Chemistry, served as the Chair of Inorganic Chemistry, and was the Head of the Department of Chemistry. In 2015, he became the Academic Director of AMBER and a Professor of Surface and Interface Engineering at the School of Chemistry, Trinity College Dublin. Prof. Morris’s work in AMBER includes collaboration with Intel on the development of new technology for the manufacture of logic/memory circuitry. He has also collaborated with companies such as DePuy on surface coatings for implant components and Merck Millipore on new membrane materials. Additionally, he collaborates with Henkel, Alcatel Lucent, and other companies. Prof. Morris is a founder of Glantreo, a SME spin-off based in Cork, and maintains links for developing novel stationary phase materials for chromatography applications.

Dr. Paola Alzate is a highly accomplished Colombian researcher, dedicated to advancing the fields of microbiology and food technology. She graduated from Pontificia University Javeriana in Bogota with a BSc. in Industrial Microbiology in 2007, marking the beginning of a brilliant academic journey. Driven by her passion for knowledge and innovation, Paola pursued further education and obtained an MSc. in Food Technology from the prestigious University of Buenos Aires in 2014. Her thirst for expertise did not end there, as she went on to earn her Doctorate in Industrial Chemistry from the same institution in 2018. These milestones solidified her reputation as a leading expert in her field. Throughout her career, Paola has demonstrated exceptional aptitude in research and a meticulous approach to her work. Her extensive experience includes conducting in-depth investigations, adhering to strict laboratory safety protocols, and ensuring accuracy in her results. Furthermore, she is well-versed in instrumental analysis techniques, making her a valuable asset to any research team. In addition to her academic achievements, Paola has shared her knowledge and expertise as a lecturer at ICESI and Santiago of Cali Universities in Colombia. From 2020 to 2022, she enriched the minds of aspiring students by teaching courses in Food Microbiology, Industrial Microbiology, and Instrumental Analysis. Her dedication to education and mentorship has undoubtedly made a lasting impact on future scientists in the field. Currently, Paola has embarked on an exciting new chapter in her career. Since January 2023, she has been serving as a Postdoctoral researcher in the Actipack4fish Project at the esteemed University College Cork in Ireland. This position allows her to further expand her research horizons and contribute to advancements in the packaging industry’s impact on fish preservation and safety.

Paul’s passion for food and technology began at a young age. Growing up in Nairobi, Kenya, he was deeply influenced by the vibrant food culture and the close connection between food and community. This fascination led him to pursue a Bachelor’s degree in Food Science and Technology at Jomo Kenyatta University of Agriculture and Technology (JKUAT) in Kenya from 2012 to 2015. During his undergraduate studies, Paul excelled academically, earning first honors for his outstanding performance. He delved into various aspects of food science and technology, gaining a strong foundation in areas such as food processing, product development, and quality assurance. His dedication and enthusiasm for the subject earned him recognition among his professors and peers. Eager to advance his knowledge and expertise, Paul went on to pursue a Master’s degree in Food Technology in Belgium from 2016 to 2018. This experience provided him with a broader global perspective on food science, as he had the opportunity to study alongside international students and learn from esteemed professors in the field. The cross-cultural environment enabled him to explore different food processing techniques and innovative approaches to food preservation and packaging. Currently, Paul is embarking on the next phase of his academic journey as a Ph.D. student at University College Cork (UCC) in Ireland. He is part of the esteemed Food & Nutritional Sciences Group, where he works closely with the Food Packaging Group within the School of Food & Nutritional Sciences. His research focus is on developing new active packaging solutions utilizing natural antimicrobials to enhance the shelf life of fish products.

Hariharan Melarcode (Ph.D. Student at TCD)

Hariharan received his Master’s degree in Nanoscience and technology from Karunya University, Coimbatore, Tamil Nadu, India in 2017. During his time at university, Hariharan’s focus was on the development of magnetic nanoparticles coated with polymers, along with an anticancer drug. These nanoparticles were designed to be used as targeted drug delivery vehicles, showing great potential for improving cancer treatment strategies. In pursuit of furthering his academic and research career, Hariharan joined Prof. Morris at Trinity College Dublin (TCD) as a Research Assistant in September 2021. This opportunity allowed him to work on cutting-edge projects and collaborate with a team of talented researchers. Hariharan’s contributions during his time at TCD have been invaluable, pushing the boundaries of nanotechnology and its applications. Continuing his professional journey, Hariharan took on the role of a Product Development Scientist at Glantreo Ltd. from January to April 2022. At Glantreo, he focused on the development of Sodium ion based materials for semiconductor applications. Through his dedication and expertise, Hariharan played a crucial role in advancing the field of semiconductor materials, working towards creating more efficient and sustainable electronic devices. Currently, Hariharan is pursuing a Ph.D. as part of the Actipack4fish Project. In his Ph.D. research, Hariharan’s main tasks involve the development of uniform thin films using techniques such as spin coating and electrospinning. These thin films are applied on glass and polymer substrates, with the goal of creating packaging materials that are not only biodegradable and environmentally friendly but also maintain the freshness and quality of seafood products. His work has the potential to significantly reduce the ecological footprint of the seafood industry and contribute to a more sustainable future.