- Food quality and sensory science, Teagasc, Dublin , Ireland
- Agricultural sustainability, Biotechnology, Cattle production, Genomics, Molecular biology, Small ruminants, Structural and functional genomics
- recommender, manager
Educational and work
I am a meat (food) scientist. My primary research activities on the sensory eating qualities of meat and their evaluation by consumers intend to develop a better understanding of the mechanisms underpinning meat tenderization. I work and develop statistical approaches that consider the rearing and post-slaughter practices (continuum from the farm-to-fork) that influence the conversion of muscle to meat by identifying the main drivers of the final eating qualities.