Research Profile

Edwin Morris

Biography

Education:     University of Edinburgh,        1962 - 66    BSc (Hons)   Chemistry
                                    Scotland, UK                                      1966 - 69    PhD   Reaction Kinetics

Appointments:

1969 - 70         Research Associate, University of Edinburgh, Scotland, UK.

1970 - 82         Polysaccharide Research Group Leader, Unilever Research,
                                    Colworth Laboratory, Sharnbrook, Bedford MK44 1LQ, England, UK.

1982 - 84         Senior Scientist, National Institute for Medical Research,
                                    The Ridgeway, Mill Hill, London NW7 1AA, England, UK.

1984 - 99         Professor of Food Structure and Processing, Cranfield University,
                                    Silsoe College, Silsoe, Bedford MK45 4DT, England, UK.

1999 - 2009     Professor of Food Chemistry, University College Cork, Cork, Ireland.

2009 -              Emeritus Professor of Food Chemistry, University College Cork, Cork, Ireland.


Professional Awards and Distinctions:

Chartered Chemist (C Chem)

Fellow of the Royal Society of Chemistry (FRSC)

Fellow of the Institute of Food Science & Technology (FIFST)

Associate Professor of the Centro de Investigacíon en Alimentacíon y Desarrollo (CIAD), Hermosillo, Sonora, Mexico (1998 - 2003)

Special Professor in Nottingham University, UK (2009 - 2014)

RSC Carbohydrate Chemistry Award, 1980

Food Hydrocolloids Trust Medal, 2009

ISI Highly Cited Award, 2002


Research Supervision:

Supervisor or co-supervisor of 50 PhD and 5 MSc students


Publications:

Author of over 250 research papers and reviews (predominantly in peer-reviewed journals);
frequent citation of these publications is demonstrated by ISI Highly Cited Award.


Conference and Workshop Presentations:

Presented over 70 invited plenary lectures at scientific conferences worldwide.

Delivered or participated in delivery of 20 industrial/academic training courses in Australia (1), Japan (2), Russia (1), Mexico (2), Germany (3), The Netherlands (4), Norway (1), Sweden (1), USA (1) and the UK (4).


Refereeing/editing of Journals:

Member of the Editorial Board of the Journals Carbohydrate Polymers and Food Hydrocolloids

Refereed more than 750 papers for 50 international scientific journals – 135 reports in the period of the current Research Quality Review (2008 - 2014).

Elsevier Top Reviewer Award, 2007 - 2009


External Examining:

External examiner of 50 PhD theses from 20 universities.

External Examiner of BSc and MSc courses in Glasgow Caledonian University, UK
(2008 - 2012)


Organisation of Research Conferences:

Director and trustee of the Food Hydrocolloids Trust, an educational charity registered in the UK. Two series of scientific conferences are held under the auspices of the Trust in alternate years: Gums and Stabilisers for the Food Industry (normally in Wrexham, UK) and the International Hydrocolloids Conferences, held in various locations worldwide, which have included Australia, USA, Canada, Japan, China, Singapore and Norway.

Member of the organising committee of Gums and Stabilisers for the Food Industry and Chair of the sub-committee responsible for arranging the conference programme.


Collaborations with Industry and Academia:

Sponsored research and collaboration with 30 industrial companies, including British Sugar, Cerestar, Chr. Hansen, FMC, General Foods, Hercules, ICI, Kelco, Kerry, Mars, Merck, Nestlé, Proctor & Gambol, Shell, St. Ivel, Tate & Lyle and Unilever. Joint publications with 50 other groups (in industry, universities and research institutes internationally).


Trans-disciplinary Interactions:

More than 75 publications arising from research collaboration with specialists in other fields, including gut physiology, sensory perception, microbiology, plant pathology, marine biology, enzymology, NMR relaxation, ultrasonics, synchrotron radiation, and theory of optical activity.

Publications

Book Chapters

 YearPublication
(2009)'Functional interactions in gelling biopolymer mixtures'
Edwin R. Morris (2009) 'Functional interactions in gelling biopolymer mixtures' In: S. Kasapis, I.T. Norton and J.B. Ubbink (eds). Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Appication. Amsterdam: Academic Press. [Details]
(2010)'Formation of weak gel networks by konjac glucomannan in mixtures with sucrose, glucose or fructose'
A. Sweetnam, A. Sullo and E.R. Morris (2010) 'Formation of weak gel networks by konjac glucomannan in mixtures with sucrose, glucose or fructose' In: P.A. Williams and G.O. Phillips (eds). Gums and Stabilisers for the Food Industry 15. Cambridge: Royle Society of Chemistry. [Details]
(2008)'Gums and Stabilisers for the Food Industry 14'
Hasan, S., Fitzsimons, S.M., O'Neill, E. and Morris, E.R. (2008) 'Gums and Stabilisers for the Food Industry 14' In: P.A. Williams and G.O. Phillips (eds). Gums and Stabilisers for the Food Industry 14. Cambridge: Royal Society of Chemistry. [Details]
(2008)'Gums and Stabilisers for the Food Industry 14'
Hasan, S., Fitzsimons, S.M., O'Neill, E. and Morris, E.R. (2008) 'Gums and Stabilisers for the Food Industry 14' In: P.A. Williams and G.O. Phillips (eds). Gums and Stabilisers for the Food Industry 14. Cambridge: Royal Society of Chemistry. [Details]
(2014)'Effect of Guar Gum on “Weak Gel” Rheology of Microdispersed Oxidised Cellulose (MDOC)'
Agoub A. Agoub, Edwin R. Morris and Xuehai Xie (2014) 'Effect of Guar Gum on “Weak Gel” Rheology of Microdispersed Oxidised Cellulose (MDOC)' In: P.A. Williams and G.O. Phillips (eds). Gums and Stabilisers for the Food Industry 17. Cambridge: Royal Society of Chemistry. [Details]

Peer Reviewed Journals

 YearPublication
(2008)'Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature'
Sinead M. Fitzsimons, John T. Tobin and Edwin R. Morris (2008) 'Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature'. Food Hydrocolloids, 22 (1):36-46 [Details]
(2008)'Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris (2008) 'Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum'. Food Hydrocolloids, 22 (4):576-586 [Details]
(2008)'Tryptophan-Mediated Denaturation of β-Lactoglobulin A by UV Irradiation'
Kehoe, J.J., Remondetto, G.E., Subirade, M., Morris, E.R., and Brodkorb, A. (2008) 'Tryptophan-Mediated Denaturation of β-Lactoglobulin A by UV Irradiation'. Journal of Agriculture and Food Chemistry, 56 (12):4720-4725 [Details]
(2008)'Tryptophan-Mediated Denaturation of β-Lactoglobulin A by UV Irradiation'
Kehoe, J.J., Remondetto, G.E., Subirade, M., Morris, E.R., and Brodkorb, A. (2008) 'Tryptophan-Mediated Denaturation of β-Lactoglobulin A by UV Irradiation'. Journal of Agriculture and Food Chemistry, 56 (12):4720-4725 [Details]
(2009)'Conformational ordering and gelation of gelatin in mixtures with soluble polysaccharides'
Harrington, J.C. and Morris, E.R. (2009) 'Conformational ordering and gelation of gelatin in mixtures with soluble polysaccharides'. Food Hydrocolloids, 23 (2):327-336 [Details]
(2009)'Gelation of high-methoxy pectin by enzymic de-esterification in the presence of calcium ions: a preliminary evaluation'
Aileen B. O'Brien, Kevin Philip and Edwin R. Morris (2009) 'Gelation of high-methoxy pectin by enzymic de-esterification in the presence of calcium ions: a preliminary evaluation'. Carbohydrate Research, 344 (14):1818-1823 [Details]
(2009)'An unusual manifestation of phase separation in mixtures of disordered gelatin with konjac glucomannan'
Jennifer C. Harrington and Edwin R. Morris (2009) 'An unusual manifestation of phase separation in mixtures of disordered gelatin with konjac glucomannan'. Food Hydrocolloids, 23 (2):460-4767 [Details]
(2009)'Gelation of high methoxy pectin by acidification with d-glucono-δ-lactone (GDL) at room temperature'
Agoub A. Agoub, Persephoni Giannouli and Edwin R. Morris (2009) 'Gelation of high methoxy pectin by acidification with d-glucono-δ-lactone (GDL) at room temperature'. Carbohydrate Polymers, 75 (2):269-281 [Details]
(2013)'Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch'
Kett, A.P., Chaurin, V., Fitzsimons, S.M., Morris, E.R., O’Mahony, J.A. and Fenelon, M.A. (2013) 'Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch'. Food Hydrocolloids, 30 (2):661-671 [Details]
(2013)'Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch'
Kett, A.P., Chaurin, V., Fitzsimons, S.M., Morris, E.R., O’Mahony, J.A. and Fenelon, M.A. (2013) 'Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch'. Food Hydrocolloids, 30 (2):661-671 [Details]
(2008)'Particulate rheology and acid-induced gelation of oxidised cellulose'
Agoub, A.A. and Morris, E.R. (2008) 'Particulate rheology and acid-induced gelation of oxidised cellulose'. Carbohydrate Polymers, 71 (3):416-427 [Details]
(2009)'New proposals on “hyperentanglement” of galactomannans: Solution viscosity of fenugreek gum under neutral and alkaline conditions'
Jonathan P. Doyle, Glen Lyons and Edwin R. Morris (2009) 'New proposals on “hyperentanglement” of galactomannans: Solution viscosity of fenugreek gum under neutral and alkaline conditions'. Food Hydrocolloids, 23 (6):1501-1510 [Details]
(2010)'Preparation, authentication, rheology and conformation of theta carrageenan'
Jonathan P. Doyle, Persephoni Giannouli, Brian Rudolph and Edwin R. Morris (2010) 'Preparation, authentication, rheology and conformation of theta carrageenan'. Carbohydrate Polymers, 80 (3):648-654 [Details]
(2010)'Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink'
H. Kiani, M.E., Mousavi, H. Razavi and E.R. Morris (2010) 'Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink'. Food Hydrocolloids, 24 (8):744-754 [Details]
(2012)'Gelation of gellan – A review'
Edwin R. Morris, Katsuyoshi Nishinari and Marguerite Rinaudo (2012) 'Gelation of gellan – A review'. Food Hydrocolloids, 28 (2):272-411 [Details]
(2008)'Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris (2008) 'Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws'. Food Hydrocolloids, 22 (3):468-484 [Details]
(2009)'Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ κ-carrageenan'
J. C. Harrington, E. A. Foegeding, D. M. Mulvihill & E. R. Morris ; (2009) 'Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ κ-carrageenan'. Food Hydrocolloids, 23 :468-489 [Details]
(2008)'Segregative interactions between gelatin and polymerised whey protein'
Sinead M. Fitzsimons, Daniel M. Mulvihill and Edwin R. Morris ; (2008) 'Segregative interactions between gelatin and polymerised whey protein'. Food Hydrocolloids, 22 :485-491 [Details]

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School of Biological, Earth and Environmental Sciences

An Scoil Eolaíochtaí Bitheolaíocha, Domhaneolaíocha agus Comhshaoil

University College Cork, Distillery Fields, North Mall, Cork, Ireland T23 N73K

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