Research Profile

Shane Crowley

Biography

Dr. Shane Crowley is the Lecturer in Food Processing at UCC. He graduated from UCC with a BSc in Food Science in 2012 and a PhD in Food Science and Technology in 2016. Shane was the recipient of a Fulbright award in 2013, which facilitated his stay as a Visiting Scientist at the University of Wisconsin-Madison under the supervision of Prof. John Lucey from July 2014 to July 2015. After completing his PhD, Shane took up a postdoctoral position in the Food Ingredients Research Group at UCC, where he investigated the stability of clinical nutrition beverages to thermal processing. In 2018 Shane completed a postgraduate certificate in Teaching and Learning in Higher Education. Between May 2017 and September 2018 Shane was an Associate Editor with the International Journal of Dairy Technology. Shane contributes to the teaching of a range of topics at UCC including food process design and optimisation, food culture and ethics, physical chemistry of food, dairy product technology and coffee/tea technology. Shane is engaged in a broad range of scholarship and some of his current interests include: enrichment of proteins and minerals from whey, reversible micellisation phenomena, spontaneous emulsification, dissolution science, formulated nutritional products, protein-polyphenol interactions and novel processing technologies (e.g., 3D printing, hydrocyclones). Shane is also currently studying towards a degree in philosophy.

Research Interests

Food process engineering
Protein physico-chemistry
Mineral equilibria
Binding interactions
Colloidal properties
Formulated nutrition
Separation technology
Sustainability
Philosophy of food and diet
Critical food studies

Research Grants

 ProjectFunding
Body
Start DateEnd DateAward
RUBUSEliteDepartment of Agriculture, Fisheries & Food (DAFF)€624,062.00
Isolation of individual dairy proteins in order to fortify foods and enhance their nutritional profileFulbright Ireland01-JUL-1401-JUL-15€20,000.00

Publications

Peer Reviewed Journals

 YearPublication
(2018)'Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures'
Crowley, Shane V.; Burlot, Esther; Silva, Juliana V. C.; McCarthy, Noel A.; Wijayanti, Heni B.; Fenelon, Mark A.; Kelly, Alan L.; O’Mahony, James A. (2018) 'Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures'. International Dairy Journal,   [DOI] [CORA Link] [Details]
(2018)'Self-association of bovine ß-casein as influenced by calcium chloride, buffer type and temperature'
Li, Meng; Auty, Mark A. E.; Crowley, Shane V.; Kelly, Alan L.; O'Mahony, James A.; Brodkorb, André (2018) 'Self-association of bovine ß-casein as influenced by calcium chloride, buffer type and temperature'. Food Hydrocolloids,   [DOI] [CORA Link] [Details]
(2018)'Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powder'
Drapala, K. P., Murphy, K. M., Ho, Q. T., Crowley, S. V., Mulcahy, S., McCarthy, N. A., O’Mahony, J. A (2018) 'Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powder'. Journal of Dairy Science, [Details]
(2018)'Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes'
Crowley, S. V., Kelly, A. L., O’Mahony, J. A., and Lucey, J. A. (2018) 'Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes'. Colloids and Surfaces B-Biointerfaces, [Details]
(2018)'Size-classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey'
Crowley, S. V.. Molitor, M. S., Kalscheuer, R., Lu, Y., Kelly, A. L., O’Mahony, J. A., and Lucey, J. A. (2018) 'Size-classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey'. International Journal of Dairy Technology, [Details]
(2014)'Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing'
Crowley, S.V., Kelly, A. L., and O'Mahony, J. A. (2014) 'Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing'. International Journal of Dairy Technology, 67 (4) [Details]
(2017)'Pilot-scale ceramic membrane filtration of skim milk for the production of a 'humanised' protein base ingredient for infant milk formula'
McCarthy, N. A., Wijayanti, H. B., Crowley, S. V., O’Mahony, J. A., and Fenelon, M. A. (2017) 'Pilot-scale ceramic membrane filtration of skim milk for the production of a 'humanised' protein base ingredient for infant milk formula'. International Dairy Journal, 73 :57-62 [DOI] [CORA Link] [Details]
(2016)'Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems'
Crowley, S. V., Dowling, A. P., Caldeo, V., Kelly, A. L., and O’Mahony, J. A. (2016) 'Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems'. Food Chemistry, 194 :184-190 [Details]
(2016)'New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)'
Vos, B., Crowley, S. V., O’Sullivan, J., Evans-Hurson, J., McSweeney, S., Krüse, J., Ahmed, M. R., Fitzpatrick, D., and O’Mahony, J. A. (2016) 'New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)'. Food Hydrocolloids, 61 :933-945 [Details]
(2015)'Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions'
Crowley, S. V., Boudin, M., Chen, B., Gazi, I., Huppertz, T., Kelly, A. L., and O’Mahony, J. A. (2015) 'Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions'. International Dairy Journal, 50 :45-49 [Details]
(2015)'Rehydration characteristics of milk protein concentrate powders'
Crowley, S. V., Desautel, B., Gazi, I., Kelly, A. L., Huppertz, T., and O’Mahony, J. A. (2015) 'Rehydration characteristics of milk protein concentrate powders'. Journal of Food Engineering, 149 :105-113 [Details]
(2015)'Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients'
Crowley, S. V., O’Callaghan, T. F., Kelly, A. L. Fenelon, M. A., and O’Mahony, J. A. (2015) 'Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients'. Separation and Purification Technology, 141 :294-300 [Details]
(2015)'Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures'
Crowley, S. V., Caldeo, V., McCarthy, N. A., Fenelon, M. A., Kelly, A. L., and O’Mahony, J. A. (2015) 'Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures'. International Dairy Journal, 48 :23-30 [Details]
(2014)'Influence of protein concentration on the physical and flow properties of milk protein concentrate powders'
Crowley, S. V., Gazi, I., Kelly, A. L., Huppertz, T., and O’Mahony, J. A. (2014) 'Influence of protein concentration on the physical and flow properties of milk protein concentrate powders'. Journal of Food Engineering, 135 :31-38 [Details]
(2014)'Heat stability of reconstituted milk protein concentrate powders'
Crowley, S. V., Megemont, M., Gazi, I., Kelly, A. L., Huppertz, T., and O'Mahony, J. A. (2014) 'Heat stability of reconstituted milk protein concentrate powders'. International Dairy Journal, 37 :104-110 [Details]

Book Chapters

 YearPublication
(2017)'The proteins of milk'
Crowley, S. V., O’Mahony, J. A., and Fox, P. F., (2017) 'The proteins of milk' In: N. van Belzen (eds). Achieving Sustainable Production of Cow's Milk. Cambridge: Burleigh-Dodds. [Details]
(2017)'Potential applications of non-bovine mammalian milk in infant nutrition'
Crowley, S. V., Kelly, A. L., Lucey, J. A., and O’Mahony, J. A. (2017) 'Potential applications of non-bovine mammalian milk in infant nutrition' In: Y. W. Park, G. F.W. Haenlein and W. L. Wendorff (eds). Handbook of Milk of Non-Bovine Mammals, 2nd ed. Oxford: Wiley Blackwell. [Details]
(2016)'Drying: Effect on Nutrients, Composition and Health'
Crowley, S. V., and O’Mahony, J. A. (2016) 'Drying: Effect on Nutrients, Composition and Health' In: B. Caballero, P. M. Finglas, F. Toldrá (eds). Encyclopedia of Food and Health, Volume 2, 1st ed. Oxford: Elsevier. [Details]
(2016)'Rehydration and solubility characteristics of high-protein dairy powders'
Crowley, S. V., Jeantet, R., Schuck, P., Kelly, A. L., and O’Mahony, J. A. (2016) 'Rehydration and solubility characteristics of high-protein dairy powders' In: P. L. H. McSweeney and J. A. O’Mahony (eds). Advanced Dairy Chemistry: Volume 1: Proteins, Part B, Applied Aspects. New York: Springer. [Details]

Technical Publication

 YearPublication
(2016)3D Dairy: Frontiers in personalised gastronomy.
Kelly, A. L., Tohic, C. L., Crowley, S. V., and O’Sullivan, J. J. (2016) 3D Dairy: Frontiers in personalised gastronomy. Technical Publication [Details]

PhD Thesis

 YearPublication
(2016)Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products.
S. V. Crowley (2016) Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products. PhD Thesis [Details]

Professional Activities

Conference Contributions

 YearPublication
(2016)IDF Parallel Symposia: Concentrated and Dried Milk Products,
Crowley, S. V. (2016) Next generation milk protein ingredient isolation and functionality. [Invited Lectures (Conference)], IDF Parallel Symposia: Concentrated and Dried Milk Products, Dublin, Ireland . [Details]
(2016)NIZO Dairy Conference – Asia Pacific, Milk Protein Ingredients,
Li, M., Brodkorb, A., Crowley, S. V., O' Mahony, J. A., Kelly, A. L., Auty, M. A. E (2016) Effect of temperature and calcium chloride on the aggregation behaviour of purified bovine β-casein and a β-casein concentrate. [Oral Presentation], NIZO Dairy Conference – Asia Pacific, Milk Protein Ingredients, Singapore . [Details]
(2016)IDF Parallel Symposia: Concentrated and Dried Milk Products,
Crowley, S. V., Vos, B., O’Sullivan, J., Evans-Hurson, J., McSweeney, S., Krüse, J., Ahmed, M. R., Fitzpatrick, D., and O’Mahony, J. A. (2016) New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS). [Invited Lectures (Conference)], IDF Parallel Symposia: Concentrated and Dried Milk Products, Dublin, Ireland . [Details]
(2016)IDF Parallel Symposia: Concentrated and Dried Milk Products,
Jeantet, R., Crowley, S. V., and Auty, M. (2016) The rehydration dilemma: Panel discussion. [Invited Lectures (Conference)], IDF Parallel Symposia: Concentrated and Dried Milk Products, Dublin, Ireland . [Details]
(2014)Centre for Dairy Research (CDR) Industry Team Research Forum,
Crowley, S. V. (2014) Infant formula manufacture and novel ingredients. [Invited Lectures (Workshops)], Centre for Dairy Research (CDR) Industry Team Research Forum, Madison, WI, USA . [Details]
(2014)2nd international Symposium on Minerals & Dairy Products,
Huppertz, T, Gazi, I, Crowley, S, V. Kelly, A. L and O’Mahony, J. A. (2014) Minerals in milk protein concentrates: physical equilibria and effects on physicochemical and functional properties. [Invited Lectures (Conference)], 2nd international Symposium on Minerals & Dairy Products, Auckland, New Zealand . [Details]

Journal Activities

 JournalRoleTo / From
Colloids And Surfaces B-Biointerfaces Referee-
Food Hydrocolloids Referee-
International Dairy Journal Referee-
Food Chemistry Referee-
International Journal Of Dairy Technology Editor01-MAR-17 - 01-SEP-18
Journal Of Agricultural And Food Chemistry Referee-
Journal Of The Science Of Food And Agriculture Referee-
Journal Of Dairy Science Referee-

Honours and Awards

 YearTitleAwarding Body
2012College Scholar University College Cork
2013Fulbright-Teagasc student award Fulbright Commission

Employment

 EmployerPositionFrom / To
University College Cork Postdoctoral researcher01-SEP-16 / 31-DEC-16
University College Cork Part-time lecturer01-NOV-15 / 31-DEC-16
University College Cork Lecturer01-JAN-17 / 07-MAR-17

Education

 YearInstitutionQualificationSubject
2020University College Cork Higher diploma (Arts)Philosophy
2018University College Cork Postgraduate certificateTeaching and Learning in Higher Education
2016University College Cork Doctor of philosophyFood Science and Technology
2012University College Cork Bachelor of science (Hons)Food Science

Committees

 CommitteeFunctionFrom / To
College Teaching, Learning and Student Experience (TLSE) Representative for the School of Food and Nutritional Sciences/

Teaching Activities

Teaching Interests

Shane contributes to the teaching of undergraduate and postgraduate students at UCC. He has lectured to students enrolled in undergraduate courses in Food Science, Nutritional Sciences and Food Marketing and Entrepreneurship. The modules span areas including food physico-chemistry, process technology and food philosophy. The current modules in which Shane teaches are (as of 2018): FS1005 - Food Technology, Culture and Ethics; FS2006 - Food Process Design and Optimisation; FS3006 - Food Processing and Preservation - FS3007: Dairy Product Technology; FS3610 - Food Analysis and Processing; FS4022 - Topics in Food Science; FS6103 - Novel Processing Technologies and Ingredients; FS6106 - Advanced Topics in Dairy Biochemistry. Shane currently coordinates FS1005, FS2006 and FS3610 in the BSc Food Science at UCC. Shane has contributed multiple lectures on Scientific Writing to new research students as part of the STEPS programme at UCC. In both 2017 and 2018 Shane contributed guest lectures in Lipid Chemistry and Technology in Beijing Technology and Business University. In addition, Shane routinely supervises both individual and team final year projects as part of the BSc Food Science. Shane is actively engaged in the scholarship of teaching and learning, with a particular interest in exploring methods to integrate philosophical and socio-cultural aspects of food and diet with a food science curriculum.

Current Postgraduate Students

 StudentDegree Type
Ross Megan Doctoral Degree
Shwaiki Laila Nora Doctoral Degree

Modules Taught

 Term (ID))TitleLinkSubject
2019Food Process Design and Optimisation FS2006Food Process Design and Optimisation
2019Food Processing and Preservation FS3006Food Processing and Preservation
2019Principles of Food Science and Technology FS2005Principles of Food Science and Technology
2019Dairy Product Technology FS3007Dairy Product Technology
2019Team Product Development Project FS4002Team Product Development Project
2019Research Project FS4001Research Project
2019Food Processing and Preservation FS3606Food Processing and Preservation
2019Library Project in Food Science FS6101Library Project in Food Science
2019Food Analysis and Processing FS3610Food Analysis and Processing
2019Research Project FS4102Research Project
2019Food Industry Skills FS3100Food Industry Skills
2019Chemistry of Food Proteins FS3602Chemistry of Food Proteins
2019Topics in Food Science FS4022Topics in Food Science
2019Chemistry of Food Proteins FS3002Chemistry of Food Proteins
2019Food Technology, Culture and Ethics FS1005Food Technology, Culture and Ethics

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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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