Prof. JOE KERRY is a senior college lecturer and head of the food packaging group in the School of Food and Nutritional Sciences at University College Cork (UCC). He received his Doctorate in Microbiology at University College Galway in 1995. Professor 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 (meat, poultry and seafood). 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 300 publications in peer-reviewed international journals, over 400 presentations at major international conferences, along with several other significant publications. His expertise includes use and manipulation of modified atmosphere packaging systems for use with foods, use of extrusion technology for the manufacture of food products/packaging materials, applications and new technology developments within the area of food packaging, especially in the area of smart packaging.
Prof. Kerry is an editor for Food Packaging and Shelf-life and an associate editor for Meat Science, both Elsevier journals. He has served on boards and committees, both within and externally to UCC. He currently serves on the chemical food residues committee for the Food Safety Authority of Ireland. Prof Kerry serves as the academic director for the Blás na hEireann - National Food Awards. He has served on the organizing and scientific committees for numerous scientific conferences, the last international one being the ICoMST meeting held in Cork in August, 2017.