Research Profile

Seamus Anthony O'Mahony

Biography

Dr. Seamus O'Mahony graduated from UCC with a BSc in Food Science and a PhD in Food Science and Technology in 2001 and 2005, respectively. He was awarded the National University of Ireland travel bursary in Food Science and Technology in 2002, which facilitated conducting part of his PhD studies at the University of Wisconsin-Madison under the supervision of Prof. John Lucey. On completion of his PhD studies in 2005, Dr. O'Mahony was awarded an Embark Postdoctoral Fellowship by the Irish Research Council for Science, Engineering and Technology to progress his academic studies at the Teagasc, Moorepark Food Research Centre under the supervision of Dr. Tim Guinee.

In 2006, Dr. O'Mahony took up an industrial research and development position with a multinational pharmaceutical/food company specialising in the development of infant nutritional products. Over a 4 year period, he held a number of different roles with increasing responsibility and worked at the interface between Research & Development, Product Development and Operations and gained extensive experience in managing multi-disciplinary global ingredient, formula, process and product development projects.

Dr. O'Mahony's current research programme at UCC focuses on (1) food ingredients, structure and functionality, (2) isolation, enrichment and purification of food constituents, (3) nutritional product formulation, processing and functionality and (4) protein-carbohydrate interactions in food systems. Since joining UCC, Dr O'Mahony has also completed a Certificate and a Diploma in Teaching and Learning in Higher Education through the Ionad Bairre Teaching and Learning Centre at UCC.Since joining UCC, Dr O'Mahony has attracted over €4m in research income through competitive domestic and international funding programmes (e.g., FIRM, IRC, Enterprise Ireland, industry funding and EU FP7).   

Dr O'Mahony is also strongly involved in the development and delivery of bespoke training courses in dairy science and technology, food ingredient development and infant frood formulation for adult learners working full-time in the Irish and international food industry as part of their continued professional development through the UCC Food Industry Training Unit.   

Research Interests

Food ingredients, structure and functionality
Isolation, enrichment and purification of food constituents
Nutritional product formulation, processing and functionality
Protein-polysaccharide interactions in food systems

Publications

Books

 YearPublication
(2015)Dairy Chemistry and Biochemistry.
Fox, P.F., McSweeney, P.L.H., Uniacke, T., O'Mahony, J.A. (2015) Dairy Chemistry and Biochemistry. New York: Springer. [Details]

Book Chapters

 YearPublication
(2016)'Food Ingredients'
O'Sullivan, J.J. and O'Mahony, J.A. (2016) 'Food Ingredients' In: G. Smithers (eds). Reference Module in Food Science. Oxford: Elsevier. [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 and F. Toldrá (eds). Encyclopedia of Food and Health. Oxford: Elsevier. [Details]
(2016)'The proteins of milk'
Crowley, S.V., Fox, P.F. and O'Mahony, J.A. (2016) 'The proteins of milk' In: N. van Belzen (eds). Achieving Sustainable Production of Cow's Milk. Sawston, Cambridge: Burleigh Dodds Science Publishing Limited. [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 1B: Proteins: Applied Aspects. New York: Springer. [Details]
(2016)'Potential applications of non-bovine mammalian milk in infant nutrition'
Crowley, S.V., Kelly, A.L., Lucey, J.A. and O'Mahony, J.A. (2016) '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 edition. West Sussex, UK: Wiley-Blackwell. [Details]
(2002)'Electrophoresis'
O'Mahony, J.A., Ardo, Y. and McSweeney, P.L.H. (2002) 'Electrophoresis' In: Encyclopedia of Dairy Sciences. Analysis of Milk and Dairy Products: Academic Press. [Details]
(2011)'Infant Formula - New Developments'
O'Mahony, J.A., Ramanujam, K.S., Burgher, A.M. and O'Callaghan, D.M. (2011) 'Infant Formula - New Developments' In: Encyclopedia of Dairy Sciences. UK: Elsevier. [Details]
(2013)'Applications of Membrane Filtration in Dairy Processing'
O’Mahony, J.A. and Touhy, J.J. (2013) 'Applications of Membrane Filtration in Dairy Processing' In: Membrane Processing: Dairy and Beverage Applications. West Sussex, UK: Wiley-Blackwell. [Details]
(2014)'Rehydration and solubility characteristics of high-protein dairy powders'
Crowley, S.V., Kelly, A.L., Schuck, P, Jeantet, R., O'Mahony, J.A. (2014) 'Rehydration and solubility characteristics of high-protein dairy powders' In: Advanced Dairy Chemistry. New York: Springer. [Details]
(2013)'Milk Proteins: Introduction and Historical Aspects'
O’Mahony, J.A. and Fox, P.F. (2013) 'Milk Proteins: Introduction and Historical Aspects' In: Advanced Dairy Chemistry, 4th edn. New York: Springer. [Details]
(2014)'Milk: An Overview'
O'Mahony, J.A. and Fox, P.F. (2014) 'Milk: An Overview' In: Milk Proteins: From Expression to Food. London: Academic Press. [Details]
(2013)'Indigenous Milk Enzymes'
O’Mahony, J.A., Fox, P.F. and Kelly, A.L. (2013) 'Indigenous Milk Enzymes' In: Advanced Dairy Chemistry, 4thedn. New York: Springer. [Details]

Edited Books

 YearPublication
(2014)Advanced Dairy Chemistry, Vol 1: Proteins, Part B
McSweeney, P.L.H and O’Mahony, J.A (Ed.). (2014) Advanced Dairy Chemistry, Vol 1: Proteins, Part B Advanced Dairy Chemistry, Vol 1: Proteins, Part B. New York, US: Springer. [Details]

Peer Reviewed Journals

 YearPublication
(2016)'Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics'
Lin, Y., Kelly, A.L., O'Mahony, J.A. and Guinee, T.P. (2016) 'Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics'. International Dairy Journal, [Details]
(2016)'Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin'
Mulcahy, E.M., Park, C.W., Drake, M.A., Mulvihill, D.M. and O’Mahony, J.A. (2016) 'Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin'. International Dairy Journal, 60 :47-54 [Details]
(2016)'Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry heating conditions'
Mulcahy, E.M., Park, C.W., Drake, M.A., Mulvihill, D.M. and O'Mahony, J.A. (2016) 'Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry heating conditions'. International Journal of Dairy Technology, [Details]
(2016)'Composition and protein profile analysis of rice protein ingredients'
Amagliani, L., O'Reagan, J., Kelly, A.L. and O'Mahony, J.A. (2016) 'Composition and protein profile analysis of rice protein ingredients'. Journal of Food Composition and Analysis, [Details]
(2016)'The composition, extraction, functionality and applications of rice proteins'
Amagliani, L., O'Reagan, J., Kelly, A.L. and O'Mahony, J.A. (2016) 'The composition, extraction, functionality and applications of rice proteins'. Trends In Food Science & Technology, [Details]
(2016)'Addition of sodium caseinate to skim milk increases non-sedimentable casein and causes significant changes in rennet-induced gelation, heat stability and ethanol stability'
Lin, Y., Kelly, A.L., O'Mahony, J.A. and Guinee, T.P. (2016) 'Addition of sodium caseinate to skim milk increases non-sedimentable casein and causes significant changes in rennet-induced gelation, heat stability and ethanol stability'. Journal of Dairy Science, [Details]
(2016)'Flowability and wetting behaviour of milk protein ingredients as affected by powder composition, particle size and morphology'
Silva, J.V.C. and O'Mahony, J.A. (2016) 'Flowability and wetting behaviour of milk protein ingredients as affected by powder composition, particle size and morphology'. International Journal of Dairy Technology, [Details]
(2016)'Controlled Glycation of Milk Proteins and Peptides: Functional Properties'
O'Mahony, J.A., Drapala, K.P., Mulcahy, E.M. and Mulvihill, D.M. (2016) 'Controlled Glycation of Milk Proteins and Peptides: Functional Properties'. International Dairy Journal, [Details]
(2016)'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders (vol 51, pg 34, 2015)'
Kelly, Grace M.,O'Mahony, James A.,Kelly, Alan L.,Huppertz, Thom,Kennedy, Deirdre,O'Callaghan, Donal J. (2016) 'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders (vol 51, pg 34, 2015)'. International Dairy Journal, 52 :125-125 [Details]
(2016)'Impact of alpha-lactalbumin:beta-lactoglobulin ratio on the heat stability of model infant milk formula protein systems'
Crowley, Shane V.,Dowling, Aisling P.,Caldeo, Veronica,Kelly, Alan L.,O'Mahony, James A. (2016) 'Impact of alpha-lactalbumin:beta-lactoglobulin ratio on the heat stability of model infant milk formula protein systems'. Food Chemistry, 194 :184-190   [Details]
(2016)'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein'
Kelly, Grace M.,O'Mahony, James A.,Kelly, Alan L.,O'Callaghan, Donal J. (2016) 'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein'. Lwt-Food Science And Technology, 68 :119-126   [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.J., Evan-Hurson, R., McSweeney, S., Krüse, J, Rizwan Ahmed, M., 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, [Details]
(2016)'Effect of phytosterols on the crystallization behavior of oil-in-water milk fat emulsions'
Zychowski, L.M., Logan, A., Augustin, M.A., Kelly, A.L., Zabara, A., O’Mahony, J.A., Conn, C.E. and Auty, M.A.E. (2016) 'Effect of phytosterols on the crystallization behavior of oil-in-water milk fat emulsions'. Journal of Agriculture & Food Chemistry, [Details]
(2016)'Chemistry, structure, functionality and applications of rice starch'
Amagliani, L., O'Reagan, J., Kelly, A.L. and O'Mahony, J.A. (2016) 'Chemistry, structure, functionality and applications of rice starch'. Journal of Cereal Science, [Details]
(2016)'Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values'
Mulcahy, E.M., Mulvihill, D.M. and O’Mahony, J.A. (2016) 'Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values'. International Dairy Journal, 53 :20-28 [Details]
(2016)'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein'
Kelly, G.M., O'Mahony, J.A., Kelly, A.L. and O´Callaghan, D.J. (2016) 'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein'. LWT - Food Science and Technology, 68 :119-126 [Details]
(2016)'Performance of whey protein hydrolysate-maltodextrin conjugates as emulsifiers in model infant formula emulsions'
Drapala, K.P., Auty, M.A.E., Mulvihill, D.M. and O’Mahony, J.A. (2016) 'Performance of whey protein hydrolysate-maltodextrin conjugates as emulsifiers in model infant formula emulsions'. International Dairy Journal, [Details]
(2016)'Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein-carbohydrate conjugation'
Drapala, K.P., Mulvihill, D.M. and O’Mahony, J.A. (2016) 'Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein-carbohydrate conjugation'. Food Research International, [Details]
(2016)'Effect of hydrolyzed whey protein on surface morphology, water sorption and glass transition temperature of a model infant formula'
Kelly, G.M., O'Mahony, J.A., Kelly, A.L. and O´Callaghan, D.J. (2016) 'Effect of hydrolyzed whey protein on surface morphology, water sorption and glass transition temperature of a model infant formula'. Journal of Dairy Science, [Details]
(2016)'Physical and flow properties of rice protein powders'
Amagliani, L., O’Regan, J., Kelly, A.L. and O’Mahony, J.A. (2016) 'Physical and flow properties of rice protein powders'. International Journal Of Food Engineering, 190 :1-9 [Details]
(2016)'Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages'
Chen, B.Y. and O’Mahony, J.A. (2016) 'Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages'. Food Chemistry, 211 :474-482 [Details]
(2016)'Influence of duration of gestation on fatty acid profiles of human milk'
Guerra, E., Downey, E., O’Mahony, J.A., Caboni, M.F., O’Shea, C.A., Ryan, A.C and Kelly, A.L (2016) 'Influence of duration of gestation on fatty acid profiles of human milk'. European Journal of Lipid Science and Technology, 118 :0-0 [Details]
(2016)'Covalent labelling of -casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by -casein and whey protein'
Li, M., Auty, M.A.E., O’Mahony, J.A., Kelly, A.L. and Brodkorb A. (2016) 'Covalent labelling of -casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by -casein and whey protein'. Food Hydrocolloids, 61 :504-513 [Details]
(2016)'The effect of gestational and lactational age on the human milk metabolome'
Sundekilde, U.K., Downey, E., O’Mahony, J.A., O’Shea, C.A., Ryan. C.A., Kelly, A.L. and Bertram, H.C (2016) 'The effect of gestational and lactational age on the human milk metabolome'. Nutrients, [Details]
(2016)'Influence of aggregation of whey proteins on physicochemical functionality during the manufacture of infant nutritional products'
Joyce, A.M., Brodkorb, A., Kelly, A.L. and O'Mahony, J.A. (2016) 'Influence of aggregation of whey proteins on physicochemical functionality during the manufacture of infant nutritional products'. Dairy Science & Technology, [Details]
(2015)'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders'
Kelly, G.M., O’Mahony, J.A., Kelly, A.L., Huppertz, T., Kennedy, D. and O’Callaghan, D.J. (2015) 'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders'. International Dairy Journal, 51 :34-40 [Details]
(2015)'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders'
Kelly, Grace M.,O'Mahony, James A.,Kelly, Alan L.,Huppertz, Thom,Kennedy, Deirdre,O'Callaghan, Donal J. (2015) 'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders'. International Dairy Journal, 51 :34-40   [Details]
(2015)'Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk'
Makinen, O.E., Uniacke-Lowe, T., O’Mahony, J.A. and Arendt, E.K. (2015) 'Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk'. Food Chemistry, 168 :630-638 [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)'Optimising emulsion stability during processing of model infant formulae using factorial statistical design'
McCarthy, N.A., Gee, V.L., O’Mahony, J.A., Kelly, A.L. and Fenelon M.A. (2015) 'Optimising emulsion stability during processing of model infant formulae using factorial statistical design'. International Journal of Dairy Technology, 68 :334-341 [Details]
(2015)'Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum'
Bulut-Solak, B. and O’Mahony, J.A. (2015) 'Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum'. International Dairy Journal, 51 :59-64 [Details]
(2015)'Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions'
Drapala, K.P., Auty, M.A.E., Mulvihill, D.M. and O`Mahony, J.A. (2015) 'Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions'. International Journal of Dairy Technology, 68 :322-333 [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)'Processing and protein-enrichment 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-enrichment characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures'. International Dairy Journal, 48 :23-30 [Details]
(2015)'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. (2015) 'Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems'. Food Chemistry, 194 :184-190 [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 :1-9 [Details]
(2014)'Extrusion of gelatin-based composite films: Effects of processing temperature and pH of film forming solution on mechanical and barrier properties of manufactured films'
Nur Hanani, Z.A., O’Mahony, J.A., Roos, Y.H., Oliveira, P.M. and Kerry, J.P. (2014) 'Extrusion of gelatin-based composite films: Effects of processing temperature and pH of film forming solution on mechanical and barrier properties of manufactured films'. Food Packaging and Shelf Life, 2 :91-101 [Details]
(2014)'Rehydration characteristics of milk protein concentrate powders'
Crowley, S.V., Desautel, B., Gazi. I., Kelly, A.L., Huppertz, T. and O’Mahony, J.A. (2014) 'Rehydration characteristics of milk protein concentrate powders'. Journal of Food Engineering, 149 :105-113 [Details]
(2012)'The effect of alpha- or beta-casein addition to waxy maize starch on post prandial levels of glucose, insulin and incretin hormones in pigs as a model for humans'
Kett, A.P. Bruen, C.M., O’Halloran, F., Chaurin, V., Lawlor, P.G., O’Mahony, J.A., Giblin, L. and Fenelon, M.A. (2012) 'The effect of alpha- or beta-casein addition to waxy maize starch on post prandial levels of glucose, insulin and incretin hormones in pigs as a model for humans'. Food and Nutrition Research, 56 :7989-7998 [Details]
(2009)'Rheological properties of rennet-induced skim milk gels made from milk portein concentrate solutions with different ratios of as-:b-casein'
O'Mahony, J.A., McSweeney, P.L.H. and Lucey, J.A. ; (2009) 'Rheological properties of rennet-induced skim milk gels made from milk portein concentrate solutions with different ratios of as-:b-casein'. Milchwissenschaft, 64 :135-138 [Details]
(2014)'Heat stability of reconstituted milk protein concentrate'
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'. International Dairy Journal, 37 :104-110 [Details]
(2006)'Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments'
O'Mahony, J.A., Sheehan, E.M., Delahunty, C.M. and McSweeney, P.L.H. ; (2006) 'Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments'. Le Lait, 86 :59-72 [Details]
(2006)'A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese'
O'Mahony, J.A., McSweeney, P.L.H. and Lucey, J.A. ; (2006) 'A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese'. Journal of Dairy Science, 89 :892-904 [Details]
(2005)'The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions'
O¿Mahony, J.A., M.A.E. Auty and P.L.H. McSweeney ; (2005) 'The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions'. Journal of Dairy Research, 72 :338-348 [Details]
(2005)'Chymosin-mediated proteolysis, calcium solubilisation and texture development during the ripening of Cheddar cheese'
O'Mahony, J.A., Lucey, J.A. and McSweeney, P.L.H. ; (2005) 'Chymosin-mediated proteolysis, calcium solubilisation and texture development during the ripening of Cheddar cheese'. Journal of dairy science, 88 :3101-3114 [Details]
(2003)'Proteolysis in miniature Cheddar-type cheeses made using blend sof chymosin and Cynara cardunculus proteinases as coagulant'
O'Mahony, J.A., Sousa, M.J. and McSweeney, P.L.H. ; (2003) 'Proteolysis in miniature Cheddar-type cheeses made using blend sof chymosin and Cynara cardunculus proteinases as coagulant'. International Journal of Dairy Technology, 56 :52-58 [Details]
(2014)'Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2'
McCarthy, N.A., Kelly, A.L., O'Mahony, J.A. and Fenelon, M.A.; (2014) 'Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2'. Food Hydrocolloids, 35 (420) [Details]
(2011)'Effect of pneumatic conveying parameters on physical quality characteristics of infant formula'
Hanley, K.J., Byrne, E.P., Cronin, K., Oliveira, J.C., O'Mahony, J.A., and Fenelon, M.A; (2011) 'Effect of pneumatic conveying parameters on physical quality characteristics of infant formula'. Journal of Food Engineering, 107 :71-79   [Details]
(2013)'Effect of protein content on the physical stability and microstructure of a model infant formula'
McCarthy, N.A., Gee, V.L., Hickey, D.K., Kelly, A.L., O’Mahony, J.A. and Fenelon, M.A. (2013) 'Effect of protein content on the physical stability and microstructure of a model infant formula'. International Dairy Journal, 29 :53-59 [Details]
(2009)'Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of αs-: β-casein'
O’Mahony, J.A., McSweeney, P.L.H. and Lucey, J.A. (2009) 'Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of αs-: β-casein'. Milchwissenschaft, 64 :135-138 [Details]
(2008)'Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1-:β-casein'
O’Mahony, J. A., McSweeney, P. L. H. and Lucey, J. A. (2008) 'Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1-:β-casein'. Milschwissenschaft, 63 :145-148 [Details]
(2014)'Physical characteristics of spray-dried dairy powders containing different vegetable oils'
Kelly, G.M., O'Mahony, J.A. and O'Callaghan, D.J.; (2014) 'Physical characteristics of spray-dried dairy powders containing different vegetable oils'. Journal of Food Engineering, 122 :122-129 [Details]
(2013)'The physical characteristics and emulsification properties of partially dephosphorylated bovine casein'
McCarthy, N.A., Kelly, A.L., O’Mahony, J.A. and Fenelon, M.A. (2013) 'The physical characteristics and emulsification properties of partially dephosphorylated bovine casein'. Food Chemistry, 138 :1304-1311 [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]
(2011)'Effect of composition on the mechanical response of agglomerates of infant formulae'
Hanley, K.J., Cronin, K., O'Sullivan, C., Fenelon, M.A., O'Mahony, J.A. and Byrne, E.P. ; (2011) 'Effect of composition on the mechanical response of agglomerates of infant formulae'. Journal of Food Engineering, 107 :71-79 [Details]
(2014)'Influence of protein concentration on the physical characteristics 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 characteristics and flow properties of milk protein concentrate powders'. Journal of Food Engineering, 135 :31-38 [Details]
(2006)'Perspectives on cheese ripening'
McSweeney, P.L.H., A.A. Hayaloglu, J.A. O'Mahony and N. Bansal (2006) 'Perspectives on cheese ripening'. Australian Journal of Dairy Technology, 61 :69-77 [Details]

Articles

 YearPublication
(2015)New and emerging technologies for whey processing.
Kelly, A.L. and O’Mahony, J.A. (2015) New and emerging technologies for whey processing. Articles [Details]
(2009)Particle impact analysis of bulk powder during pneumatic conveyance.
Richardson, G., Cooker, M., Delaney, N., Hanley, K., Hjorth, P., Mackey, D., Mason, J., Mitchell, S., O'Sullivan, C. and O'Mahony, J.A. (2009) Particle impact analysis of bulk powder during pneumatic conveyance. Report from Mathematics Applications Consortium for Science and Industry Study Group 2009 held at Un: Articles [Details]

Magazine article

 YearPublication
(2011)Food at UCC – Continued Success and Meeting Future Needs.
O’Mahony, J.A. (2011) Food at UCC – Continued Success and Meeting Future Needs. Dublin, Ireland: Magazine article [Details]
(2011)Pasteurisation.
O’Mahony, J.A. (2011) Pasteurisation. Kent, UK: Magazine article [Details]

Professional Activities

Honours and Awards

 YearTitleAwarding Body
2001McGuckian Food Science Award University College Cork
2004Winner of ADSA Oral Presentation Graduate Student Paper Contest American Dairy Science Association
2001College Scholar University College Cork
2002NUI Travel Bursary in Food Science and Technology National University of Ireland
1998Mercier Book Prize University College Cork
2000Boyle Food Science Prize University College Cork

Professional Associations

 AssociationFunctionFrom / To
Society of Dairy Technology Member/
Food Safety Authority of Ireland Member of Novel Food Advisory Network/

Patents

 Patent NumberTitleGranted
US2007/0104847Purification of b-casein from milk 01-JAN-07

Conference Contributions

 YearPublication
(2016)IUFOST 18th World Congress of Food Science and Technology,
Drapala, K.P., Auty, M.A.E., Mulvihill, D.M. and O’Mahony, J.A. (2016) Influence of emulsifier type on the spray drying properties of model infant formula emulsions. [Oral Presentation], IUFOST 18th World Congress of Food Science and Technology, Dublin, Ireland . [Details]
(2016)International Dairy Federation Symposium on Dairy Products, Concentration and Drying,
Joyce, A.M., Kelly, A.L. and O’Mahony, J.A. (2016) Controlling aggregation of whey proteins to optimise their physicochemical functionality during the manufacture of infant nutritional products. International Dairy Federation Symposium on Dairy Products. [Oral Presentation], International Dairy Federation Symposium on Dairy Products, Concentration and Drying, Dublin, Ireland . [Details]
(2016)Teagasc Walsh Fellowship Showcase,
Zychowski, L.M., Logan, A., Augustin, M.A., Kelly, A.L., Zabara, A., O’Mahony, J.A., Greaves, T., Conn, C. and Auty, M.A.E. (2016) Use of Synchrotron science as a tool to characterise and improve the bioavailability of functional food matrices. [Poster Presentation], Teagasc Walsh Fellowship Showcase, Cork, Ireland . [Details]
(2016)International Dairy Federation Symposium on Dairy Products, Concentration and Drying,
Mulcahy, E.M., Mulvihill, D.M., and O'Mahony, J.A. (2016) Improvement of functional properties of whey protein hydrolysate by conjugation with maltodextrin. [Poster Presentation], International Dairy Federation Symposium on Dairy Products, Concentration and Drying, Dublin, Ireland . [Details]
(2016)International Dairy Federation Symposium on Dairy Products, Concentration and Drying,
Drapala K. P., Auty M. A. E., Mulvihill D. M., & O`Mahony J. A. (2016) Performance of whey protein hydrolysate-maltodextrin conjugates as emulsifiers in model infant formula emulsions. [Poster Presentation], International Dairy Federation Symposium on Dairy Products, Concentration and Drying, Dublin, Ireland . [Details]
(2016)International Dairy Federation Symposium on Dairy Products,
Joyce, A.M., Kelly, A.L. and O’Mahony, J.A. (2016) Controlling aggregation of whey proteins to optimise their physicochemical functionality during the manufacture of infant nutritional products. [Poster Presentation], International Dairy Federation Symposium on Dairy Products, Dublin, Ireland . [Details]
(2016)International Dairy Federation Symposium on Dairy Products, Concentration and Drying,
Goodison, A.K., Kennedy, D., Kelly, A.L., O'Mahony, J.A. and Fenelon, M.A. (2016) Thermal stability of model first-stage infant formula during concentration. [Poster Presentation], International Dairy Federation Symposium on Dairy Products, Concentration and Drying, Dublin, Ireland . [Details]
(2016)44th Annual Food Research Conference,
Lin, Y., O’Mahony, J.A., Kelly, A.L., Guinee, T.P. (2016) Effect of seasonality on composition and processing characteristics of milk. [Poster Presentation], 44th Annual Food Research Conference, Teagasc, Moorepark, Ireland . [Details]
(2016)International Dairy Federation Symposium on Dairy Products, Concentration and Drying,
Lin, Y., Kelly, A.L., O’Mahony, J.A., Guinee, T.P. (2016) Effect of ingredient type used in skim milk fortification on the properties of the fortified milk. [Poster Presentation], International Dairy Federation Symposium on Dairy Products, Concentration and Drying, Dublin, Ireland . [Details]
(2016)30th Australian Colloid and Surface Science Student Conference,
Zychowski, L.M., Logan, A., Augustin, M.A., Kelly, A.L., Zabara, A., O’Mahony, J.A., Greaves, T., Conn, C., Auty, M.A.E. (2016) Structuring emulsion interfaces to control phytosterol crystallization in dispersed systems. [Oral Presentation], 30th Australian Colloid and Surface Science Student Conference, New South Wales, Australia . [Details]
(2016)30th Australian Colloid and Surface Science Student Conference,
Zychowski, L.M., Logan, A., Augustin, M.A., Boyd, B., Kelly, A.L., Zabara, A., O’Mahony, J.A., Greaves, T., Conn, C. and Auty, M.A.E. (2016) Structuring emulsion interfaces to control phytosterol crystallization in dispersed systems. [Poster Presentation], 30th Australian Colloid and Surface Science Student Conference, New South Wales, Australia . [Details]
(2016)International Dairy Federation Symposium on Dairy Products, Concentration and Drying,
Kelleher, C.M., O’Mahony, J.A., Kelly, A.L., Fenelon, M.A. and O’Callaghan, D.J. (2016) The effect of heat treatment technologies on the storage stability of model whey protein beverages. [Poster Presentation], International Dairy Federation Symposium on Dairy Products, Concentration and Drying, Dublin, Ireland . [Details]
(2016)International Dairy Federation Symposium on Dairy Products, Concentration and Drying,
Caldeo, V., Kelly, A.L. and O’Mahony, J.A. (2016) Application of hydrodynamic cavitation for milk processing. [Oral Presentation], International Dairy Federation Symposium on Dairy Products, Concentration and Drying, Dublin, Ireland . [Details]
(2016)International Dairy Federation Symposium on Dairy Products, Concentration and Drying,
Crowley, S.V., Vos, B., Evans-Hurson, R., McSweeney, S. Krüse, J. Fitzpatrick, D., O’Sullivan, J. and O’Mahony, J.A. (2016) Application of Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS) to study the rehydration characteristics of milk protein concentrate powders. [Oral Presentation], International Dairy Federation Symposium on Dairy Products, Concentration and Drying, Dublin, Ireland . [Details]
(2016)International Dairy Federation Symposium on Dairy Products, Concentration and Drying 2016,
Crowley, S.V., Molitor, M., Kalscheuer, R., Lu, Y., Kelly, A.L., O’Mahony, J.A. and Lucey, J.A. (2016) Use of a liquid-solid hydrocyclone in the manufacture of milk minerals from acid whey. [Oral Presentation], International Dairy Federation Symposium on Dairy Products, Concentration and Drying 2016, Dublin, Ireland . [Details]
(2016)2nd Food Structure Design Conference,
Zychowski, L.M., Logan, A., Augustin, M.A., Boyd, B., Kelly, A.L., Zabara, A., O’Mahony, J.A., Greaves, T., Conn, C. and Auty, M.A.E. (2016) The use of Synchrotron X-ray scattering in designing functional food matrices with improved bioavailability. [Oral Presentation], 2nd Food Structure Design Conference, Antalya, Turkey . [Details]
(2015)44th Annual Food Research Conference,
Lin, Y., O’Mahony, J.A., Kelly, A.L., Fenelon, M.A., Guinee, T.P. (2015) Aggregation and gelation characteristics of high protein dairy ingredient powders. [Oral Presentation], 44th Annual Food Research Conference, Teagasc, Moorepark, Ireland . [Details]
(2015)9th NIZO Dairy Conference,
Crowley, S. V., Molitor, M., Etzel, M. R., Kalscheuer, R., Lu, Y., Kelly, A. L., O’Mahony, J. A., Lucey, J. A. (2015) Optimising the production of β-casein and co-products during membrane fractionation. [Poster Presentation], 9th NIZO Dairy Conference, Papendal, The Netherlands . [Details]
(2015)44th Annual Food Research Conference,
Joyce, A., Kelly, A.L. and O’Mahony, J.A. (2015) The effect of pre-denaturation and aggregation of whey proteins on the physicochemical functionality of infant nutritional products. [Oral Presentation], 44th Annual Food Research Conference, Teagasc, Moorepark, Ireland . [Details]
(2015)44th Annual Food Research Conference,
Chen, B.Y. and O’Mahony, J.A. (2015) ). Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages. [Oral Presentation], 44th Annual Food Research Conference, Teagasc, Moorepark, Ireland . [Details]
(2015)44th Annual Food Research Conference,
Gaspard, S., O’Mahony, J. A., Kelly, A. L., Brodkorb, A. (2015) Thermal stability of heat-induced κ-casein/whey protein aggregates isolated from milk protein concentrate. [Poster Presentation], 44th Annual Food Research Conference, Teagasc, Moorepark, Ireland . [Details]
(2015)9th NIZO Dairy Conference,
Drapala, K. P., Mulvihill, D. M., O’Mahony, M. A. (2015) Evaluation of whey protein-maltodextrin conjugates as emulsifiers in model hydrolysed infant formula emulsions. [Poster Presentation], 9th NIZO Dairy Conference, Papendal, The Netherlands . [Details]
(2015)9th NIZO Dairy Conference,
Drapala, K. P., Mulvihill, D. M., O’Mahony, M. A. (2015) Evaluation of whey protein-maltodextrin conjugates as emulsifiers in model hydrolysed infant formula emulsions. [Oral Presentation], 9th NIZO Dairy Conference, Papendal, The Netherlands . [Details]
(2015)Inaugural INFANT Research Day,
Downey, E., Sundekilde, U.K., Guerra, E., O’Mahony, J.A., Caboni, M.F., O’Shea, C.A., Ryan, C.A., Bertram, H.C. and Kelly, A.L. (2015) The pre-term human milk metabolome is affected by gestational age. [Poster Presentation], Inaugural INFANT Research Day, Cork, Ireland . [Details]
(2015)Inaugural INFANT Research Day,
Downey, E., Guerra, E., O’Mahony, J.A., Caboni, M.F., O’Shea, C.A., Ryan, C.A., and Kelly, A.L. (2015) The influence of duration of gestation on fatty acid profiles of human milk. [Poster Presentation], Inaugural INFANT Research Day, Cork, Ireland . [Details]
(2015)7th International Symposium on Food Rheology and Structure,
Bulut-Solak, B. and O’Mahony, J.A. (2015) Composition, morphology and pasting properties of Orchis anatolica Tuber Gum (Salep). [Poster Presentation], 7th International Symposium on Food Rheology and Structure, Zurich, Switzerland . [Details]
(2015)ADSA-ASAS Joint Annual Meeting, Dairy Foods Graduate Student Oral Competition,
Drapala, K. P., Mulvihill D. M., O’Mahony J. A. (2015) Engineering of infant formula emulsions to enhance protein thermal stability through Maillard conjugation. [Oral Presentation], ADSA-ASAS Joint Annual Meeting, Dairy Foods Graduate Student Oral Competition, Orlando, Florida, USA . [Details]
(2015)Delivery of Functionality in Complex Food Systems, 6th International Symposium,
Drapala K. P., Mulvihill D. M., O’Mahony J. A. (2015) Engineering of infant formula emulsions to enhance protein thermal stability through Maillard conjugation. [Oral Presentation], Delivery of Functionality in Complex Food Systems, 6th International Symposium, Paris, France . [Details]
(2015)7th International Symposium on Food Rheology & Structure,
Gaspard, S., O’Mahony, J.A., Kelly, A.L., Fenelon, M.E. and Brodkorb, A. (2015) Characterization of protein aggregates in milk protein concentrate (MPC). [Poster Presentation], 7th International Symposium on Food Rheology & Structure, Zurich, Switzerland . [Details]
(2015)7th International Symposium on Food Rheology & Structure,
Goodison, A.K., Kennedy, D., O’Mahony, J.A., Kelly, A.L, Fenelon, M.A. (2015) Heat induced interactions in skim – whey protein mixtures used for infant formulations. [Poster Presentation], 7th International Symposium on Food Rheology & Structure, Zurich, Switzerland . [Details]
(2015)44th Annual Food Research Conference,
Kelleher, C.M., O’Mahony, J.A., Kelly, A.L., Fenelon, M. and O’Callaghan, D.J. (2015) The effect of heat treatment technologies on the physical characteristics of model whey protein beverages. [Poster Presentation], 44th Annual Food Research Conference, Teagasc, Moorepark, Ireland . [Details]
(2015)9th World Congress on Polyphenols Applications,
Kelly, N.P. Lucey, A.J. Kelly, A.L. O’Mahony, J.A. (2015) Development of polyphenol-enriched blackberry based ingredients. [Poster Presentation], 9th World Congress on Polyphenols Applications, St. Julian’s, Malta . [Details]
(2015)9th NIZO Dairy Conference,
Kanniganti, S.K., Fenelon, M.A., O’Mahony, J.A. and Brodkorb, A. (2015) Effect of pilot scale heat treatment on the structural and functional stability of whey proteins. [Poster Presentation], 9th NIZO Dairy Conference, Papendal, The Netherlands . [Details]
(2015)9th NIZO Dairy Conference,
Mulcahy, E. M., Mulvihill, D.M. and O’Mahony, J.A. (2015) Improvement of the physicochemical and functional properties of whey protein hydrolysates by conjugation. [Oral Presentation], 9th NIZO Dairy Conference, Papendal, The Netherlands . [Details]
(2015)Dairy Foods Division Oral Contest, ADSA®-ASAS Joint Annual Meeting,
Mulcahy, E.M., Mulvihill, D.M. and O’Mahony, J.A. (2015) Improvement of the physicochemical and functional properties of whey protein hydrolysates by conjugation. [Oral Presentation], Dairy Foods Division Oral Contest, ADSA®-ASAS Joint Annual Meeting, Orlando, Florida, USA . [Details]
(2015)Australian Institute of Food Science and Technology Summer Conference,
Zychowski, L.M., Augustin, M.A., Day, L., Fenelon, M.A., Kelly,A.L., Logan, A., O’Mahony, J.A., Auty, M.A.E. (2015) Encapsulation of plant sterols with whey protein in milk fat based emulsion. [Poster Presentation], Australian Institute of Food Science and Technology Summer Conference, Melbourne, Australia . [Details]
(2015)Institute of Food Technologists,
Zychowski, L.M., Augustin, M.A, Day, L, Fenelon, M.A., Kelly, A.L., Logan, A., O’Mahony, J.A., Zabara, A. Auty, M.A.E. (2015) Plant sterols affect crystallization behaviour of milk fat in bulk and emulsified systems. [Oral Presentation], Institute of Food Technologists, Chicago, Illinois . [Details]
(2015)44th Annual Food Research Conference,
Kelly, N.P., Kelly, A.L. and O’Mahony, J.A. (2015) Development of a blackberry polyphenol-enriched extract. [Oral Presentation], 44th Annual Food Research Conference, Teagasc, Moorepark, Ireland . [Details]
(2014)43rd Annual Food Research Conference,
Drapala, K.P., Mulvihill, D. M., O’Mahony, J. A. (2014) Improving heat stability of model hydrolysed infant formula emulsions by protein-carbohydrate conjugation. [Oral Presentation], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2014)Food Structure and Functionality Forum Symposium,
Drapala, K.P., Mulvihill, D.M., O’Mahony, J.A. (2014) Impact of lecithin on stability of whey protein hydrolysate-based infant formula emulsions. [Poster Presentation], Food Structure and Functionality Forum Symposium, Amsterdam, The Netherlands . [Details]
(2014)43rd Annual Food Research Conference,
Goodison, A.K., Kennedy, D., O’Mahony, J.A., Kelly, A.L, Fenelon, M.A. (2014) Engineering ‘thermally-robust’ protein ingredients for use in first-stage infant formula. [Oral Presentation], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2014)43rd Annual Food Research Conference,
Joyce, A.M., Kelly, A.L. and O’Mahony, J.A. (2014) Influence of temperature and calcium concentration on aggregation of whey proteins during thermal processing. [Poster Presentation], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2014)43rd Annual Food Research Conference,
Kelleher, C.M., O’Mahony, J.A., Kelly, A.L., Fenelon, M.A.E. and O’Callaghan, D.J. (2014) Comparison of the effect of supersonic direct injection and indirect heating methods on the physical characteristics of skim milk. [Poster Presentation], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2014)IUFoST Conference,
Kelly, G.M., O’Mahony, J.A., Kelly, A.L., Huppertz, T. and O’Callaghan, D.J. (2014) Investigation of the solubility and rehydration properties of a range of spray-dried milk protein concentrate powders. [Poster Presentation], IUFoST Conference, . Montreal, Canada . [Details]
(2014)43rd Annual Food Research Conference,
Kelly, N.P. Kelly, A.L. O’Mahony, J.A. (2014) Development of polyphenol-enriched ingredients from blackberry purée. [Oral Presentation], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2014)43rd Annual Food Research Conference,
Kanniganti, S.K., Fenelon, M.A., O’Mahony, J.A. and Brodkorb, A. (2014) Effect of pilot scale heat treatment on the structural and functional stability of whey proteins. [Oral Presentation], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2014)7th International Whey Conference,
Kanniganti, S.K., Fenelon, M.A., O’ Mahony, J.A. and Brodkorb, A. (2014) Effect of pre-heat treatment on structural and functional stability of whey proteins. [Poster Presentation], 7th International Whey Conference, Rotterdam, The Netherlands . [Details]
(2014)9th Cheese Symposium,
Lin, Y., Fenelon, M.A., Brodkorb, A., O’Mahony, J.A., Kelly, A. and Guinee, T.P. (2014) Milk protein standardisation for cheese manufacture using different milk protein ingredients. [Poster Presentation], 9th Cheese Symposium, Cork, Ireland . [Details]
(2014)43rd Annual Food Research Conference,
Mulcahy, E.M., Mulvihill, D.M. and O’Mahony, J.A. (2014) Selected functional properties of whey protein-maltodextrin conjugates prepared by wet and dry heating methods. [Oral Presentation], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2014)7th International Whey Conference,
Mulcahy, E.M., Mulvihill, D.M. and O’Mahony, J.A. (2014) Functional properties of whey protein-maltodextrin conjugates prepared by wet and dry heating methods. [Oral Presentation], 7th International Whey Conference, Rotterdam, The Netherlands . [Details]
(2014)7th International Whey Conference,
Mulcahy, E.M., Mulvihill, D.M. and O’Mahony, J.A. (2014) Functional properties of whey protein-maltodextrin conjugates prepared by wet and dry heating methods. [Poster Presentation], 7th International Whey Conference, Rotterdam, The Netherlands . [Details]
(2014)7th International Whey Conference,
O’Callaghan, T.F., Crowley, S.V., Kelly, A.L., O’Mahony, J.A. (2014) Ultrafiltration of infant milk formula to attain appropriate dispersant for evaluation of model whey-dominant systems. [Poster Presentation], 7th International Whey Conference, Rotterdam, The Netherlands . [Details]
(2014)DSK 2014,
Sundekilde, U.K., Downey, E., O’Mahony, J.A., O’Shea, C.A., Ryan, C.A., Kelly, A.L. and Bertram, H.C. (2014) Metabolomics af modermaelk. [Oral Presentation], DSK 2014, Nyborg, Denmark . [Details]
(2014)43rd Annual Food Research Conference,
Amagliani, L., O’Regan, J., Kelly, A.L., O’Mahony, J.A. (2014) Composition and protein profile analysis of rice protein ingredients. [Invited Lectures (Conference)], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2014)9th Cheese Symposium,
Bulut-Solak, B. and O’Mahony, J.A. (2014) Rheological properties of rennet-induced milk protein gels containing Orchis anatolica Gum. [Poster Presentation], 9th Cheese Symposium, Cork, Ireland . [Details]
(2014)43rd Annual Food Research Conference,
Caldeo, V., Kelly, A.L. and O’Mahony, J.A. (2014) Application of hydrodynamic cavitation for homogenization of milk. [Oral Presentation], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2014)7th International Whey Conference,
Crowley, S.V., Fenelon, M.A., Kelly, A.L. and O’Mahony, J.A. (2014) Infant formula ingredients with altered protein profiles made using microfiltration of skim milk: influence of membrane section. [Poster Presentation], 7th International Whey Conference, Rotterdam, The Netherlands . [Details]
(2014)7th International Whey Conference,
Crowley, S.V., O'Callaghan, T.F., Kelly, A.L., and O'Mahony, J.A. (2014) Ultrafiltration of infant milk formula to attain appropriate dispersant for evaluation of model whey-dominant systems. [Poster Presentation], 7th International Whey Conference, Rotterdam, The Netherlands . [Details]
(2014)43rd Annual Food Research Conference,
Gaspard, S., O’Mahony, J.A., Kelly, A.L. and Brodkorb, A. (2014) Purification and analysis of protein aggregates in milk protein concentrate (MPC). [Poster Presentation], 43rd Annual Food Research Conference, University College Dublin, Dublin, Ireland . [Details]
(2013)42nd Annual Food Research Conference,
Crowley, S.V., Gazi, I., Kelly, A.L., Huppertz, T. and O’Mahony, J.A. (2013) Influence of protein concentration factor on the physical characteristics of milk protein concentrate powders. [Poster Presentation], 42nd Annual Food Research Conference, Teagasc, Ashtown, Dublin, Ireland . [Details]
(2013)42nd Annual Food Research Conference,
Drapala K.P., Mulvihill D.M., O’Mahony J.A. (2013) Effects of lecithin addition on the physical and oxidative stability of model infant formula emulsions. [Poster Presentation], 42nd Annual Food Research Conference, Teagasc, Ashtown, Dublin, Ireland . [Details]
(2013)42nd Annual Food Research Conference,
Ooi, J.Y. and O’Mahony, J.A. (2013) The influence of protein denaturation and aggregation on viscosity of thermally processed whey protein solutionsv. [Oral Presentation], 42nd Annual Food Research Conference, Teagasc, Ashtown, Dublin, Ireland . [Details]
(2013)42nd Annual Food Research Conference,
McCarthy, N.A., O’Loughlin, I., Crowley, S.V., O’Mahony, J.A., and Fenelon, M.A. (2013) Isolation of α-lactalbumin from bovine whey protein isolate – Effects of pH, heat-treatment and membrane filtration. [Poster Presentation], 42nd Annual Food Research Conference, Teagasc, Ashtown, Dublin, Ireland . [Details]
(2013)42nd Annual Food Research Conference,
Mulcahy, E.M., Mulvihill, D.M. and O’Mahony, J.A. (2013) Conjugation of whey protein with different chain length starch hydrolysis products through the Maillard reaction. [Poster Presentation], 42nd Annual Food Research Conference, Teagasc, Ashtown, Dublin, Ireland . [Details]
(2013)42nd Annual Food Research Conference,
Kanniganti, S.K., Fenelon, M.A., O’Mahony, J.A. and Brodkorb, A. (2013) Pre-treatment and their effects on milk protein stability. [Poster Presentation], 42nd Annual Food Research Conference, Teagasc, Ashtown, Dublin, Ireland . [Details]
(2012)The Society of Dairy Technology Conference; Towards a Sustainable Dairy Sector,
Crowley, S.V., Kelly, A.L. and O’Mahony, J.A. (2012) Influence of fortification with different calcium salts on the physicochemical properties of the protein system of skim milk. [Poster Presentation], The Society of Dairy Technology Conference; Towards a Sustainable Dairy Sector, University College Cork, Cork, Ireland . [Details]
(2012)41st Annual Food Research Conference. The Society of Dairy Technology Conference; Towards a Sustainable Dairy Sector,
Dowling, Aisling P., McCauliffe, Lisa N., O’Carroll, Deirdre M. and O’Mahony, James J.A. (2012) The Development of a Sustainably Packaged Protein and Fibre Enriched Dairy Beverage. [Poster Presentation], 41st Annual Food Research Conference. The Society of Dairy Technology Conference; Towards a Sustainable Dairy Sector, University College Cork, Cork, Ireland . [Details]
(2012)5th IDF/INRA International Symposium on Spray Dried Dairy Products,
McCarthy, N.A., Kelly, A., O’Mahony, J.A., Gee, V.L. and Fenelon, M.A. (2012) Effect of protein content on lactose crystallisation and microstructure of model infant formula powders. [Oral Presentation], 5th IDF/INRA International Symposium on Spray Dried Dairy Products, St. Malo, France . [Details]
(2012)The Society of Dairy Technology Conference; Towards a Sustainable Dairy Sector,
McCarthy, N.A., Kelly, A., O’Mahony, J.A., and Fenelon, M.A. (2012) Effect of CaCl2 and heat on bovine β-casein and lactoferrin emulsions. [Poster Presentation], The Society of Dairy Technology Conference; Towards a Sustainable Dairy Sector, University College Cork, Cork, Ireland . [Details]
(2012)41st Annual Food Research Conference,
McCarthy, N.A., Kelly, A., O’Mahony, J.A., and Fenelon, M.A. (2012) The physical characteristics and emulsification properties of dephosphorylated bovine β-casein. [Poster Presentation], 41st Annual Food Research Conference, University College Cork, Cork, Ireland . [Details]
(2012)The Society of Dairy Technology Conference; Towards a Sustainable Dairy Sector,
Ooi, J.Y. and O’Mahony, J.A. (2012) Effect of thermal processing parameters on viscosity of whey protein isolate solutions. [Poster Presentation], The Society of Dairy Technology Conference; Towards a Sustainable Dairy Sector, University College Cork, Cork, Ireland . [Details]
(2012)41st Annual Food Research Conference,
Ooi, J.Y. and O’Mahony, J.A. (2012) Controlled heat-induced denaturation and aggregation of whey protein. [Poster Presentation], 41st Annual Food Research Conference, University College Cork, Cork, Ireland . [Details]
(2011)Food Ingredients: Functionality and Formulation,
O'Mahony, J.A. (2011) TBC. [Invited Oral Presentation], Food Ingredients: Functionality and Formulation, Gabriel Lippmann Centre de Recherche Public in Luxembourg . [Details]
(2011)40th Annual Food Research Conference,
McCarthy, N.A., Kelly, A., O’Mahony, J.A., Gee, V.L., and Fenelon, M.A. (2011) Effect of protein content on the microstructure and physical stability of model infant formula powders. [Poster Presentation], 40th Annual Food Research Conference, University College Cork, Cork, Ireland . [Details]
(2009)4th International Symposium on Spray Dried Dairy Products,
Hickey, D. K., Fenelon, M. A. and O’Mahony, J. A. (2009) Optimization of the carbohydrate component of model nutritional formulations during processing using statistical mixture design. [Poster Presentation], 4th International Symposium on Spray Dried Dairy Products, Melbourne, Australia . [Details]
(2009)39th Annual Food Research Conference,
McCarthy, N.A., Kelly, A., Hickey, D.K., and Fenelon, M.A. (2009) Effect of protein content on the physical characteristics of a model infant formula. [Oral Presentation], 39th Annual Food Research Conference, University College Cork, Cork, Ireland . [Details]
(2006)American Dairy Science Association Annual Meeting,
O’Mahony, J.A., McSweeney, P.L.H. and Lucey, J.A. (2006) Rheological properties of rennet-induced milk gels made from milk protein concentrate solutions with different ratios of s-: -casein. [Oral Presentation], American Dairy Science Association Annual Meeting, Minneapolis, Minnesota, USA . [Details]
(2006)American Dairy Science Association Annual Meeting,
O’Mahony, J.A., Mulholland, E.O. and Guinee, T.P. (2006) Modifying the functionality of reduced-fat Mozzarella cheese by reduction of calcium level or by the addition of emulsifying salts during curd plasticization. [Poster Presentation], American Dairy Science Association Annual Meeting, Minnesota, USA . [Details]
(2004)Food Science and Technology Research Conference,
O’Mahony, J.A. and McSweeney, P.L.H. (2004) Influence of ripening temperature on lipolysis, sensory properties and growth of non-starter lactic acid bacteria in Cheddar cheese. [Poster Presentation], Food Science and Technology Research Conference, University College Cork, Cork, Ireland . [Details]
(2003)Food Science and Technology Research Conference,
O’Mahony, J.A. and McSweeney, P.L.H. (2003) Pepstatin as an inhibitor of residual chymosin activity in Cheddar cheese: (A) Effects on composition and proteolysis. [Poster Presentation], Food Science and Technology Research Conference, University College Cork, Cork, Ireland . [Details]
(2003)Food Science and Technology Research Conference,
O’Mahony, J.A., Auty, M.A.E. and McSweeney, P.L.H. (2003) Manufacture of Cheddar-type cheese from milks with different fat globule size distributions. [Poster Presentation], Food Science and Technology Research Conference, University College Cork, Cork, Ireland . [Details]
(2003)7th International Cheese Symposium,
O’Mahony, J.A., Hayes, M.G., Auty, M.A.E., Kelly, A.L. and McSweeney, P.L.H. (2003) Effects of homogenisation at conventional and high pressures on Cheddar cheese ripening. [Poster Presentation], 7th International Cheese Symposium, University College Cork, Cork, Ireland . [Details]
(2003)Food Science and Technology Research Conference,
O’Mahony, J.A. and McSweeney, P.L.H. (2003) Pepstatin as an inhibitor of residual chymosin activity in Cheddar cheese: (B) Effects on texture, rheology and microbial evolution. [Poster Presentation], Food Science and Technology Research Conference, University College Cork, Cork, Ireland . [Details]
(2002)Cheese Science,
O’Mahony, J.A., Sousa, M.J. and McSweeney, P.L.H. (2002) Blends of Cynara proteinases and chymosin for cheesemaking. [Poster Presentation], Cheese Science, Melbourne, Victoria, Australia . [Details]
(2001)Food Science and Technology Research Conference,
O’Mahony, J.A., Sousa, M.J. and McSweeney, P.L.H. (2001) Effect of blends of Cynara cardunculus proteinases and chymosin on proteolysis in miniature Cheddar-type cheeses. [Poster Presentation], Food Science and Technology Research Conference, University College Cork, Cork, Ireland . [Details]
(2011)Erasmus Intensive Programme on Functional Food Ingredients,
O'Mahony, J.A. (2011) Functional Food Ingredients for Infant Formula Applications. [Conference Organising Committee Member], Erasmus Intensive Programme on Functional Food Ingredients, Rennes, France . [Details]
(2004)American Dairy Science Association Annual Meeting,
O’Mahony, J. A., Lucey, J. A. and McSweeney, P. L. H. (2004) Elucidation of the role of chymosin-mediated proteolysis in texture development during Cheddar cheese ripening. [Oral Presentation], American Dairy Science Association Annual Meeting, St. Louis, Missouri, USA . [Details]
(2011)Technological Capability at Teagasc and University College Cork to Support Infant Formula Manufacture,
O'Mahony, J.A. (2011) Ingredients and their Physicochemical Functionality in-Process. [Invited Oral Presentation], Technological Capability at Teagasc and University College Cork to Support Infant Formula Manufacture, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork . [Details]
(2011)Symposium on Extended Shelf Life Milk,
O'Mahony, J.A. (2011) TBC. [Invited Oral Presentation], Symposium on Extended Shelf Life Milk, Society of Dairy Technology Reaseheath College, Nantwich, UK . [Details]
(2006)American Dairy Science Association Annual Meeting,
O’Mahony, J. A., Lucey, J. A. and McSweeney, P. L. H. (2006) Rheological properties of rennet-induced milk gels made from milk protein concentrate solutions with different ratios of αs-: β-casein. [Oral Presentation], American Dairy Science Association Annual Meeting, Minneapolis, Minnesota, USA . [Details]

Committees

 CommitteeFunctionFrom / To
Society of Dairy Technology - Southern Ireland Section Member2012 / 2014
Food Safety Authority of Ireland Novel Food Advisory Network Member2011 / 2014

Employment

 EmployerPositionFrom / To
University College Cork Lecturer in Food Science26-SEP-10 / 15-JUL-14
Teagasc Government of Ireland (IRCSET) Postdoctoral Fellow01-OCT-05 / 31-MAY-06
Nestle (formerly Wyeth and Pfizer) Nutrition Research Assistant01-JUN-06 / 30-JUN-07
Nestle (formerly Wyeth and Pfizer) Nutrition Ingredient Development Technologist01-JUL-07 / 31-MAR-09
Nestle (formerly Wyeth and Pfizer) Nutrition Manager of Global Innovation01-APR-09 / 24-SEP-10
University of Wisconsin-Madison Visiting Scholar01-SEP-03 / 31-DEC-14

Education

 YearInstitutionQualificationSubject
2013University College Cork Postgraduate Diploma in Teaching and Learning in Higher EducationTeaching and Learning
2012University College Cork Postgraduate Certificate in Teaching and Learning in Higher Ed.Teaching and Learning
2005University College Cork PHDThe effects of physicochemical and biochemical changes on the ripening and quality of Cheddar cheese
2001University College Cork BSC 1H - UCCFood Science

Languages

 LanguageReadingWritingSpeaking
French FluentFunctionalFunctional
Irish FluentFluentFunctional

Outreach Activities

 Description

Co-ordinator of activities (presentations, information stand, brochures, tours etc) within the School of Food and Nutritional Sciences for Schools Open Day (2011, 2012 and 2013)

Member of the UCC SEFS Internationalisation Committee

Member of the organising committee for the 41st Annual Food Research Conference held in UCC in April 2012

Member of the UCC China Regional Working Group

UCC representative on the Agri-Food Trade Mission to China in April 2012

Member of the organising committee for the 42nd Annual Food Research Conference held in Teagasc Ashtown in June 2013

Member of the UCC SEFS Student Recruitment and Outreach Committee

Developed and provided a profile for the Discover Science/My Science Career website (www.mysciencecareer.ie) as part of the Forfas Discover Science and Engineering awareness programme

Chair of the organising committee for the 40th Annual Food Research Conference held in UCC in April 2011

Journal Activities

 JournalRoleTo / From
Food Biophysics Referee-
Journal Of Dairy Science Referee-
International Journal Of Dairy Technology Referee-
African Journal Of Biotechnology Referee-
Dairy Science And Technology Referee-
International Dairy Journal Referee-
Food Chemistry Referee-

Teaching Activities

Teaching Interests

Dr O'Mahony has extensive experience of teaching, through from academic programme and curriculum developmment, through delivery of lecture and lbaoratory sessions, to assessment and feedback. Dr O'Mahony is a co-ordinator of 5 undergraduate/postgraduate modules (FS2003, FS3007, FS3005, FS4023 and FS6108) and contributes to teaching in another 5 modules (FS3002, FS3010, FS4003, FS4014 and NT4009). Dr O'Mahony has experience of developing, delivering and assessing teaching and learning across a broad range of target audiences, i.e., undergraduate students, postgraduate students (MSc and PhD), postdoctoral researchers and industry-based adult learners (CPD courses through UCC Food Industry Training Unit). Dr O'Mahony also supervises students doing library projects as part of FS2004 (typically 5-6 students), 4th year individual research projects (typically 4-5 students), 4th year group product development projects (typically 1 group of 4-5 students) and taught MSc Food Science student research projects (typically 1-2 students). Dr O'Mahony practices research-led teaching and is continually researching his teaching having recently completed the Postgraduate Certificate and Diploma qualifications in Teaching and Learning in Higher Education through the Ionad Bairre Teaching and Learning Centre at UCC.    

Recent Postgraduates

 Graduation YearStudent NameInstitutionDegree TypeThesis Title
2012Brid Treacy University College CorkMScStarch and dairy protein interactions in anti-reflux infant formula
2013Anthony Kett University College CorkPHDDevelopment of food ingredients for modulation of glycemia
2013Noel McCarthy University College CorkPHDThe impact of protein profile on the physical stability of infant formulae
2013Deborah O'Connor University College CorkMScScreening of factors which affect lipid oxidation in infant formula
2013Elizabeth Dixon University College CorkMScInfluence of sodium caseinate on gelatinisation of potato and waxy maize starchs
2014Emma Harrington University College CorkMScOsmolality of protein and carbohydrate ingredients for nutritional beverage formulations

Current Postgraduate Students

 StudentDegree Type
Drapala Kamil Piotr Doctoral Degree
Zychowski Lisa Doctoral Degree
Crowley Shane Doctoral Degree
Barone Giovanni Masters Degree by Research
Li Meng Doctoral Degree
Kelly Noirin Patrice Masters Degree by Research
Power Orla Masters Degree by Research
Joyce Aoife Masters Degree by Research
Goodison Alan Doctoral Degree
Kelleher Clodagh Doctoral Degree
Gaspard Sophie Doctoral Degree
Lin Yingchen Doctoral Degree

Modules Taught

 Term (ID))TitleLinkSubject
2017Library Project in Food Science FS6101Library Project in Food Science
2016Food Industry Skills FS3100Food Industry Skills
2017Advanced Analytical Methods FS4603Advanced Analytical Methods
2017Research Project FS4001Research Project
2016Dairy Product Technology FS3007Dairy Product Technology
2017Team Product Development Project FS4002Team Product Development Project
2017Next Generation Food Formulation FS6628Next Generation Food Formulation
2016Food Bipolymer Ingredients and Mixtures FS4023Food Bipolymer Ingredients and Mixtures
2017Advances in Food Formulation Science and Technology FS6108Advances in Food Formulation Science and Technology
2017Advanced Analytical Methods FS4003Advanced Analytical Methods

Research Information

Internal Collaborators

 NameInstituteCountry
Dr Dara Fitzpatrick Department of Chemistry, UCCIRELAND
Prof Tony Ryan Cork University Maternity Hospital, UCCIRELAND
Dr Abina Crean School of Pharmacy, UCCIRELAND
Dr Maria de Sousa Gallagher Process and Chemical Engineering, UCCIRELAND
Dr Ed Byrne Process and Chemical Engineering, UCCIRELAND
Dr Kevin Cronin Process and Chemical Engineering, UCCIRELAND

External Collaborators

 NameOrganisation / InstituteCountry
Dr Mark Fenelon TeagascIRELAND
Dr Donal O'Callaghan TeagascIRELAND
Dr Pierre Schuck INRAFRANCE
Dr Thom Huppertz NIZO food researchHOLLAND
Dr Romain Jeantet INRAFRANCE
Dr Tim Guinee TeagascIRELAND
Dr Andre Brodkorb TeagascIRELAND
Dr Mike Lewis University of ReadingUNITED KINGDOM
Dr Mark Auty TeagascIRELAND
Prof John Lucey Wisconsin Centre for Dairy ResearchU.S.A.

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School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork

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