Prof. Joe Kerry is a senior lecturer and head of the Food Packaging Group at the School of Food and Nutritional Sciences, University College Cork (UCC). He earned his Doctorate in Microbiology from University College Galway in 1995 and is a qualified member of the Institute of Packaging.

His research focuses on food packaging, shelf-life stability, food composition, and food quality, particularly in muscle foods (meat, poultry, and seafood). He is actively involved in national and international research projects and collaborates closely with industry to support new food product development. His expertise includes modified atmosphere packaging, extrusion technology for food and packaging materials, and advancements in smart packaging.

Prof. Kerry has over 300 peer-reviewed publications and more than 400 conference presentations. He serves as an editor for Food Packaging and Shelf-life and an associate editor for Meat Science. He is a board member of several committees, including the Food Safety Authority of Ireland’s Chemical Food Residues Committee, and is the academic director for the Blás na hÉireann – National Food Awards. He has also played key roles in organizing international scientific conferences, including the ICoMST meeting in Cork in 2017.

LINKS

https://www.ucc.ie/en/fns/about/people/joekerry/