john kerry

Food Consultant PhD in Food Science & Technology

Research Expertise

Food Process Technology
Value Added RTE meat and Convenience Foods
Food Safety
Product R&D
Food Science
Industrial and Manufacturing Engineering
Sensory Systems
Structural Biology
Analysis
Instrumentation
Aquatic Science

About

A Food professional with > 20 years of experience within the meat and value added food sectors, Internationally. Considerable know how in food process (turn key lines: equipment development/selection, installation and commissioning/optimization) and product development (use of novel ingredients, least cost formulation, product quality enhancement initiatives as related to formulation and equipment/process selection). An excellent communicator and project manger with an ability to disseminate information in a clear and concise manner.

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Publications

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
Meat Science
2001
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties
Meat Science
2001
Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films
International Journal of Food Science & Technology
2007
Meat Processing
Unknown Venue
2002
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat
Meat Science
2010
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology
Meat Science
2004
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages
Meat Science
1999
Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings
International Journal of Food Science & Technology
2005
Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films
Journal of Food Engineering
2009
Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films
Journal of Food Science
2004
Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage
Meat Science
2007
Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets
LWT - Food Science and Technology
2012
Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat
LWT - Food Science and Technology
2012
Processed meats
Unknown Venue
2011
SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS
Journal of Sensory Studies
2009
Effect of pH and addition of corn oil on the properties of whey protein isolate‐based films using response surface methodology
International Journal of Food Science & Technology
2008
A comparison of CIE L*a*b* and spectral methods for the analysis of fading in sliced cured ham
Journal of Optics A: Pure and Applied Optics
2007
The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends
Journal of the Science of Food and Agriculture
1999
Aluminium foil packaging
Packaging Technology
2012
SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS
Journal of Sensory Studies
2009
The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products
Food Research International
1998
Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting
Journal of Food Science
2005
The rheological properties of exudates from cured porcine muscle: effects of added non‐meat proteins
Journal of the Science of Food and Agriculture
1999
Use and application of gelatin as potential biodegradable packaging materials for food products
International Journal of Biological Macromolecules
2014
Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products
Meat Science
1998
The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends
Journal of the Science of Food and Agriculture
1999
Producing low-fat meat products
Improving the Fat Content of Foods
2006
Effects of novel thermal processing technologies on the sensory quality of meat and meat products
Processed Meats
2011
Optical fibre sensors for assessing food quality in full scale production ovens — a principal component analysis and artificial neural network based approach
Nonlinear Analysis: Hybrid Systems
2008
Online Optical Fiber Sensor for Detecting Premature Browning in Ground Beef Using Pattern Recognition Techniques and Reflection Spectroscopy
IEEE Sensors Journal
2007
Use of meat quality information in breeding programmes
Improving the Sensory and Nutritional Quality of Fresh Meat
2009
Detection of premature browning in ground beef using an optical-fibre-based sensor
Third European Workshop on Optical Fibre Sensors
2007
An examination of ham color fading using optical fiber methods
SPIE Proceedings
2006
Smart Packaging of Meat and Poultry Products
Smart Packaging Technologies for Fast Moving Consumer Goods
2008
Design of a slim-line integrated probe using optical fibre technology that is suitable for microwave environments and measures reflection spectroscopy and temperature
2007 IEEE Sensors
2007
Development of novel fortified beef patties with added functional protein ingredients for the elderly
Meat Science
2016
Detection of premature browning in ground beef with an integrated optical-fibre based sensor using reflection spectroscopy and fibre Bragg grating technology
Journal of Physics: Conference Series
2007
Choosing a suitable method for classifying the progressive colour fading of cured ham
IET Irish Signals and Systems Conference (ISSC 2006)
2006
52nd International Congress of Meat Science and Technology
Unknown Venue
2006
Effects of PSE on the quality of cooked hams
Meat Science
2003
Lipid stability in meat and meat products
Meat Science
1998
Spatial distribution of oxytetracycline and elevated frequencies of oxytetracycline resistance in sediments beneath a marine salmon farm following oxytetracycline therapy
Aquaculture
1996
CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Non-Meat Proteins
Encyclopedia of Meat Sciences
2004

Education

University College Cork

PhD, Food Science & Technology / October, 1997

Cork

Experience

Food Quest

Technical Director / May, 2018Present

Food Quest is a consultancy Group serving the Irish and EU Value Added food Sector. Our experienced team of professionals provide bespoke Product and Process Development supports to the meat and convenience food sectors. We provide these supports via our fully licensed Food Innovation Centre located in Co Limerick Ireland. Food Quest also provides on site technical supports to key clients as required (e.g. process troubleshooting, lean manufacture programs etc.). Thus we provide a one stop shop approach to product delivery (from concept to final product launch). Moreover we deliver training programs as well as training of trainer initiatives which is a unique aspect of the service.

Food Product and Process Development Director at Echo Ovens Ltd. / April, 2002October, 2017

Echo Ovens Ltd a supplier of innovative impingement heating and cooling hardware (pasteurization systems) and related ancillary equipment (grill markers, searers, ambient imp chillers, coating units etc.) Internationally via a license and franchise model. Technical role entailed the project management and commissioning of turn key lines for the preparation of value added meat and related foods. Product and process development and technical supports provided to key clients on a contract basis).

Research Project Coordinator at University College Cork / March, 1994March, 2002

Role entailed the supervision of a research team (10 - 15 staff) focused on applied research themes within the value added meat and convenience food sector. The role encompassed the preparation of National and EU research grant applications, ensuring the successful completion of research tasks on time and within budget. Reporting on project deliverables via presentations to academia and industry, workshops, scientific publications and peer reviewed papers. Supervision of Undergraduate and Post graduate students (MSc and PhD program).

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