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Alan Kelly

Alan Kelly, Ph.D.

Department of Food Science
University College Cork, Ireland

IMGC Team: Scientific Advisory Committee


Dr. Alan Kelly joined the IMGC Scientific Advisory Committee in 2023. He is a Professor of Food Science at University College Cork (UCC) in Ireland.  His teaching responsibilities include food processing and preservation, dairy product technology and new food product development.  He leads an active research group on the chemistry and processing of milk and dairy products and has published over 300 research papers, review articles and book chapters (Google Scholar h-index at October 2023 of 78) and supervised over 60 MSc and PhD students to completion; he has also published several books including Molecules, microbes and meals: the surprising science of food (Oxford University Press, 2019),  How scientists communicate: dispatches from the frontiers of science (Oxford University Press, 2020) and Agents of Change: Enzymes in Milk and Dairy Products (Co-edited with L.B. Larsen Springer Nature, 2021).  He was Editor of the International Dairy Journal from 2005-2021, referees for most leading international food journals and several international funding authorities (he currently chairs a panel of the European Research Council), 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 contributions to research in dairy science and technology. He has also won awards in UCC for Excellence in Teaching (2004), Leadership (2011) and Research Communication (2020).   From 2006-2013, he was Dean of Graduate Studies of UCC, with responsibility for institutional graduate education strategy, and he is currently Head of the School of Food and Nutritional Sciences at UCC, as well as Vice-Head of the College of Science, Engineering and Food Science and Co-director of the Futures Research Cluster on Food, the Microbiome and Health.