Paul Ross graduated from UCC with a B.Sc. in Biochemistry and Microbiology, and a Ph.D. in Microbiology. Following postdoctoral research and an Assistant Professorship at Wake Forest University, NC, he moved to Teagasc’s Moorepark Food Research Centre to lead the Food Biotechnology programme. Paul was appointed the Head of Food Research at Teagasc (which included Moorepark and Ashtown Food Research Centres). In 2014, Paul moved to UCC to become the Head of College of Science Engineering & Food Science at UCC and in 2016 also took up the position of Deputy Head of APC Microbiome Ireland. In 2019, Paul became the Director of APC Microbiome Ireland. He is a Principal Investigator in the APC’s Microbes to Molecules Research Theme. He received the William C. Haines Dairy Science award in 2007 and the Enterprise Ireland Commercialization award in 2008. He was awarded a D.Sc. in 2009 based on published work and in 2010, Paul became a member of the Royal Irish Academy (RIA), in recognition of academic achievement. In 2015, he was honored in Thomson Reuters ‘The World’s Most Influential Scientific Minds, 2015.’ For five years in a row (since 2017) Paul has featured in the ‘Highly Cited Researchers’ list produced by Clarivate Analytics for the Web of Science. In 2017, he received the ADSA (American Dairy Science Association) Distinguished Service Award which recognizes unusually outstanding and consistent contributions to the welfare of the dairy industry.

Research Interests Food and Health Research particularly: Antimicrobials and anti-infectives (applied and fundamental aspects)Gut flora and gut health (how food programmes – human health – including probiotics)Bacteriophage (phage therapy and phage hardening)Human, animal and gut pathogens Author on over 800 peer-reviewed papers in addition to 24 Patents. Investigator or Co-investigator on grants totalling more than €160 million since 1994. Graduate supervisor of 89 completed Ph.D’s and 25 M.Sc’s.

Course or course sections taught include proteins and enzymes, microbial genetics, general microbiology laboratory, microbial taxonomy, medical microbiology, control of gene expression, sequence analysis and over-expression of proteins.At Wake Forest (for 3 years): Proteins and Enzymes – application of recombinant technology. Molecular Genetics – involved in course design and examination. Supervision of technicians, B.Sc., M.Sc and graduate students.At University College Cork : Microbiology (1995-2010): Food Biotechnology course on animal cloning, transgenics, metabolic engineering and bacteriocins. Food Science (2005-2010) Functional Foods – plant sterols, CLA and ACE inhibitors.M.Sc. Food Microbiology (2013-present) – Food Research