Dr Francesco Noci

Lecturer and Researcher in Food Science
+353 (0)91 742381

I graduated from University of Genoa (Italy) in 1997 with an Honours Degree in Chemical Engineering with specialisation in Food and Environmental Engineering. In 2000 I graduated from UCD with a MSc in Food Science, investigating eating quality of beef burgers cooked by different technologies and in 2005 with a PhD, focusing on the modification of the quality of meat using a dietary approach at farm level. I currently lecturer in food science, technology and safety on the Human Nutrition BSc and the Culinary and Gastronomic Sciences BA programmes. My areas of specific expertise are food science and technology food processing, human nutrition and sensory science. My recent research activities focused on different aspects of quality and safety of foods processed by thermal and non-thermal processing technologies, with more current research studying the development of food products from under-utilised marine ingredients. I have over 15 years of experience in research on physical and chemical aspects of food quality by instrumental and sensory methods.

Uncooked fresh common whelks or sea snails isolated on a white studio background. Traditionally pickled and eaten at the seaside, isolated on a white studio background
This collaboration between the MFRC, BIM, Nofima (Norway) and the Irish fishing industry aims to develop alternative sustainable baits for the Irish whelk fishery.
This project explores the feasibility of manufacturing gourmet products from sprat, and tests their product safety, acceptability and quality attributes, contributing to products that will combine a ‘West of Ireland origin’ with high-quality and sustainability.
This project aims to evaluate the development of high-quality, healthy and nutritious seafood products using fish roe, milt and liver, to add value to these under-utilised ingredients.
The main objective of MARABIOACTIVE is to develop reproducible scalable protocols for the generation of high quality prototype blue whiting (BW) biofunctional peptide ingredients with appetite modulating activity.