Dr Joe Kerry is a college lecturer and head of the food packaging research group in the Department of Food and Nutritional Sciences at University College Cork (UCC). He received his Doctorate in Microbiology at University College Galway. Dr. Kerry is also a qualified member of the Institute of Packaging. He is very involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development. He has over 110 publications in peer-reviewed international journals, over 200 presentations at major international conferences, along with several other significant publications. His expertise includes use and manipulation of modified atmospere packaging systems for use with foods, use of extrusion technology for the manufacture of food products/packaging materials, applications and sensor/new technology developments within the area of food packaging

Modified atmosphere packaging and gas flushing technology in relation to fresh and cooked meat and fish quality. Development and packaging of value-added convenience type food products. Development and application of sensors in food packaging. Ingredient formulation for the production of edible and biodegradable packaging materials. Compartmentalised odours associated with packaging of foods. Pre- and post-slaughter factors affecting meat and fish quality. * Development and application of gas detecting sensors and other forms fo smart packing technologies within food packs * Formulation, production and application of edible/biodegradable films/coatings, with enhanced active packaging elements, as potential food packaging materials * Product development and assessment of food product stability and shelf-life and quality in foods held in retail packaging systems * Manipulation, application and assessment of modified atmosphere packaging systems and technologies for food pack applications * Pre and post-slaughter activities, and associated procedures, on the composition and quality of muscle food products (meat, poultry and fish)