Dr Cotter also manages the Teagasc DNA sequencing facility, is a Principal Investigator within the Alimentary Pharmabiotic Centre and is an adjunct lecturer at Cork Institute of Technology. He is a molecular microbiologist, with researchers in his lab focusing particularly on antimicrobial peptides and the microbiology of the gut (and its role in health and disease) and of food. Affiliations and Expertiseĭr Paul Cotter is Principal Research Officer at Teagasc Food Research Centre at Teagasc, Moorepark, Fermoy, Ireland. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was appointed to the academic staff of UCC in 1995. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC).

Who took the cheese book