Food physico-chemistry
Food design principles
Philosophy of food technology
Critical food studies
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 enabled him to work in the USA as a Visiting Scientist at the University of Wisconsin-Madison 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. Shane holds postgraduate degrees in Teaching and Learning (2018, Cert.) and Philosophy (2020, HDip.). Shane teaches a range of material to food science students at UCC and has recently devoted significant time to the creation of multimedia content and interactive experiences for remote learning.Research Interests
Food process engineeringFood physico-chemistry
Food design principles
Philosophy of food technology
Critical food studies
Research Grants
Project | Funding Body | Start Date | End Date | Award | |
---|---|---|---|---|---|
RUBUSElite | Department of Agriculture, Fisheries & Food (DAFF) | €624,062.00 | |||
Isolation of individual dairy proteins in order to fortify foods and enhance their nutritional profile | Fulbright Ireland | 01-JUL-14 | 01-JUL-15 | €20,000.00 |
Publications
Peer Reviewed Journals
Year | Publication | |
---|---|---|
(2018) | 'Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures' Crowley, S.V., Burlot, E., Silva, J.V.C., McCarthy, N.A., Wijayanti, H.B., Fenelon, M.A., Kelly, A.L. and O’Mahony, J.A. (2018) 'Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures'. International Dairy Journal, 81 :72-79 [DOI] [Full Text] [Details] | |
(2019) | 'Self-association of bovine ß-casein as influenced by calcium chloride, buffer type and temperature' Li, M., Auty, M.A.E., Crowley, S.V.; Kelly, A.L., O'Mahony, J.A. and Brodkorb, A. (2019) 'Self-association of bovine ß-casein as influenced by calcium chloride, buffer type and temperature'. Food Hydrocolloids, [DOI] [Full Text] [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] | |
(2019) | '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. (2019) '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, 174 :343-351 [DOI] [Full Text] [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] [Full Text] [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
Year | Publication | |
---|---|---|
(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
Year | Publication | |
---|---|---|
(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
Year | Publication | |
---|---|---|
(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
Year | Publication | |
---|---|---|
(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
Journal | Role | To / From | |
---|---|---|---|
Colloids And Surfaces B-Biointerfaces | Referee | - | |
Food Hydrocolloids | Referee | - | |
International Dairy Journal | Referee | - | |
Food Chemistry | Referee | - | |
International Journal Of Dairy Technology | Editor | 01-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
Year | Title | Awarding Body | |
---|---|---|---|
2012 | College Scholar | University College Cork | |
2013 | Fulbright-Teagasc student award | Fulbright Commission |
Employment
Employer | Position | From / To | |
---|---|---|---|
University College Cork | Postdoctoral researcher | 01-SEP-16 / 31-DEC-16 | |
University College Cork | Part-time lecturer | 01-NOV-15 / 31-DEC-16 | |
University College Cork | Lecturer | 01-JAN-17 / 07-MAR-17 |
Education
Year | Institution | Qualification | Subject | |
---|---|---|---|---|
2020 | University College Cork | Higher diploma (Arts) | Philosophy | |
2018 | University College Cork | Postgraduate certificate | Teaching and Learning in Higher Education | |
2016 | University College Cork | Doctor of philosophy | Food Science and Technology | |
2012 | University College Cork | Bachelor of science (Hons) | Food Science |
Committees
Committee | Function | From / 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
Student | Degree Type | |
---|---|---|
Ross Megan | Doctoral Degree | |
Shwaiki Laila Nora | Doctoral Degree |
Modules Taught
Term (ID)) | Title | Link | Subject | |
---|---|---|---|---|
2021 | Food Process Design and Optimisation | FS2006 | Food Process Design and Optimisation | |
2021 | Principles of Food Science and Technology | FS2005 | Principles of Food Science and Technology | |
2021 | Team Product Development Project | FS4002 | Team Product Development Project | |
2021 | Research Project | FS4001 | Research Project | |
2021 | Library Project in Food Science | FS6101 | Library Project in Food Science | |
2021 | Food Analysis and Processing | FS3610 | Food Analysis and Processing | |
2021 | Research Project | FS4102 | Research Project | |
2021 | Food Industry Skills | FS3100 | Food Industry Skills | |
2021 | Topics in Food Science | FS4022 | Topics in Food Science | |
2021 | Food Technology, Culture and Ethics | FS1005 | Food Technology, Culture and Ethics |