Teagasc Researcher Diarmuid Sheehan receives International Dairy Foods Association Research award
Diarmuid Sheehan, from the Teagasc Food Research programme, has been announced as the 2022 recipient of the International Dairy Foods Association Research Award in Dairy Foods Processing awarded by the American Dairy Science Association® (ADSA®). The award will be presented on Tuesday, 21 June 2022, during the awards ceremony at the ADSA Annual Meeting in Kansas City, Missouri.
The International Dairy Foods Association Research Award in Dairy Foods Processing was created to recognize individuals whose research findings have allowed dairy foods processors to develop new products and to make a significant improvement in the quality, safety, or processing efficiency of dairy foods.
Diarmuid Sheehan.
The winner must have conducted research at public or private institutions, and their research findings must have clearly and significantly benefited the dairy foods processing industry in its ability to manufacture products with higher quality or safety (chemical or microbiological) or with increased processing efficiencies. Or the research must have led to innovative product development with a measurable impact on the market. The adoption of the findings must affect a significant portion of the dairy foods manufactured. Particular attention is paid to the long-term importance of the research application. The winner must have published the research during the five calendar years prior to the award. The winner must be and have been a member of ADSA for five years.
Diarmuid (J.J.) Sheehan holds key leadership positions across many international and national initiatives and is a senior scientist at the Teagasc Food Research Centre Moorepark, Ireland. Diarmuid Sheehan holds BSc, MSc, and PhD degrees from University College Cork and a diploma in leadership from the Irish Management Institute.
His research focus includes dairy food structure-function and health; physicochemical influences on bacterial metabolic activity; reducing the carbon footprint of cheese production; and small solute diffusivity within dairy matrices. He is research area lead and principal investigator for a number of national programmes and currently chairs the International Dairy Federation Standing Committee for Dairy Science and Technology.
