Golden moment for scientist Tim as he is awarded Teagasc medal

Published 20/03/2014 | 05:26

Tim Guinee, Principal Research Officer in the Department of Food Chemistry and Technology at the Teagasc Food Research Centre, Moorepark, receiving the 2013 Gold Medal Award from Teagasc chairman Dr Noel Cawley.

A FERMOY-based scientist has won an award in recognition of his outstanding contribution to food development authority Teagasc and to the agri-food sector.

Professor Tim Guinee, principal research officer in the Department of Food Chemistry and Technology at the Teagasc Food Research Centre, Moorepark, Fermoy was last week awarded the 2013 Teagasc Gold Medal in recognition of his achievements during his career in Teagasc since joining the organisation in 1990.

Professor Guinee is author/co-author of 84 peer-reviewed scientific papers, two patents, 21 book chapters, three text books, two monographs, and numerous other technical articles in various media.

He is currently an editorial Board member for International Dairy Journal (since 2005) and Egyptian Journal of Dairy Science (since 1995), and was formerly a co-editor of the International Dairy Journal (2001-2005). He served as a member of the Irish Research Council for Science Engineering and Technology from 2006-2010.

In January 2011, he was appointed Adjunct Professor to the College of Science, Engineering and Food Science at University College Cork. He is a member of the International Dairy Federation action team on salt reduction in cheese.

He has extensively studied the influences of various factors on the properties of cheeses, including milk composition/treatments, gelation conditions, processing treatments, added ingredients, environmental conditions and ageing.

Professor Guinee was directly responsible for the conceptualisation and development of a new cheese technology platform based on the use of milk powder ingredients for manufacture of selected cheese types for foreign markets. The technology involves design of ingredient and process technology to make customised cheeses. It is an innovative new way of manufacturing cheese, which can also be extended to better enable the inclusion of functional ingredients and also simulate sensory properties of traditional cheeses in foreign countries.

Professor Guinee liaises extensively with the food Industry by way of consultancy, advice, undertaking commissioned projects, technology transfer, and provision of both generic and customised training courses, workshops, lectures and expert reports.


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