October 2024
Public and Patient Involvement in Research at FNS
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Dr Samantha Cushen
Dr Samantha Cushen
"The Mutual Benefits of Patient and Public Involvement in Research: Examples from Cancer Survivorship Studies"
Email: samantha.cushen@ucc.ie
Email: samantha.cushen@ucc.ie
Dr. Samantha Cushen, PhD, is a CORU registered dietitian and a lecturer at University College Cork (UCC), where she plays a pivotal role in the MSc Human Nutrition and Dietetics programme. Her primary research area revolves around cancer survivorship, with a special emphasis on the impact of body composition on health outcomes, particularly for vulnerable groups such as cancer survivors. Samantha has published numerous peer reviewed articles, has presented her research at international scientific meetings and her research has attracted a number of both national and international awards. Samantha’s recent research has delved into understanding menopausal symptoms in female cancer survivors. Notably, she is leading an innovative project to create the first-ever Irish nutrition guide tailored specifically for female cancer survivors dealing with treatment-induced menopause. Samantha’s aim is to provide practical and evidence-based advice that assists these women in managing their nutritional needs during this challenging period, her goal being to bridge the information gap and create a valuable resource that supports the everyday lives of female cancer survivors facing menopause.
Link to researcher profile:
https://research.ucc.ie/profiles/D018/samantha.cushen@ucc.ie
Dr Maurice O'Sullivan
Dr Maurice O'Sullivan
"Sensory and Consumer-Driven Nutritional Optimisation of Foods"
Email: maurice.osullivan@ucc.ie
Email: maurice.osullivan@ucc.ie
Dr. Maurice O’ Sullivan, lecturer in sensory science working in the School of Food and Nutritional Sciences, UCC launched his book “A Handbook for Sensory and Consumer Driven New Product Development (most downloaded (4659 times) sensory science book 2017, sciencedirect) on the 14th September at the 3rd National Food & Drink Business Conference and Exhibition, CityWest Convention Centre, Dublin. In the past he has worked in the food industry as a sensory scientist and flavor chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has worked as a food technologist and process/product development scientist for the processed foods sector in the 1990’s as well as more recently a product development consultant to the dairy, meat and beverage industries. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently he works in the School of Food and Nutritional Sciences, University College Cork as a sensory and product reformulation project coordinator on large scale multi-million euro research projects. For many years he has also managed the “Sensory Unit” at UCC working on sensory and flavor based projects involving a diverse selection of products as well as lecturing in sensory science. Finally, Maurice has published more than 200 sensory or consumer research based articles (papers, book chapters, proceedings etc.).
Link to researcher profile:
Dr Majella O'Keeffe
Dr Majella O'Keeffe
"PPI, is it worth it?"
Dr Majella O’Keeffe is a Senior Lecturer in the School of Food and Nutritional Science at UCC where she leads on the MSc Human Nutrition and Dietetics. Dr O’Keeffe’s main research interest is on the prevention and management of obesity, particularly maternal, child and adolescent obesity.
Link to researcher profile:
https://www.ucc.ie/en/fns/about/people/majellaokeeffe/
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