Rachel Halpin, PhD

Assistant Lecturer

 

Address:  Dublin Institute of Technology,

               Dublin 1,

               Ireland

Tel:         +353-1-402-7549

e-mail:     Rachel.Halpin@dit.ie

LinkedIn: https://goo.gl/IlcB1B

Scholar:   https://goo.gl/cYmSU6

 

BIOGRAPHY

Rachel Halpin completed her PhD in 2009, in University College Dublin. Her postgraduate studies were a collaborative effort between the Department of Industrial Microbiology and the Department of Food Science in UCD, under the supervision of Professor Dolores O’Riordan, Michael O’Sullivan and Dr Damien Brady. She then worked briefly as a research fellow in Safefood, Co. Cork. Following this, Rachel returned to UCD to undertake a post-doctoral role in the SMARTMILK project; a two year R&D project funded by the Seventh Framework Programme of the EC under the “Research for SMEs” sub-programme. This work conducted under principal investigators Dr Francesco Noci, Dr Paul Whyte and Professor James Lyng.  Following this, for a two-year period, Rachel was employed as a project co-ordinator for an Enterprise Ireland (EI) funded industrial lead research project (ILRP). This project focused on the development of technologies to improve bioavailability of animal feed, where Rachel was responsible for co-ordinating the day-to-day activities of the UCD research team (which consisted of seven principal investigators, five researchers and an intellectual property advisor), and for liaising with the industrial stakeholders and EI. Subsequently, Rachel spent over two years working in the R&D department of Kerry Ingredients and Flavours. During this time, she worked in the Proteins team, part of Kerry’s Functional Ingredients and Actives (FI&A) division. She was based both in the Listowel production facility in Co. Kerry, and also in Kerry’s Global Technology and Innovation Centre in Naas, Co. Kildare. A faculty member in Dublin Institute of Technology since March 2017, she is currently appointed as assistant lecturer in the School of Food Science & Environmental Health in DIT. 

SELECTED PUBLICATIONS

Book chapter

Burgos, J., Halpin, R., Lyng, J. (2014) ‘Minimal Methods of Processing: Manothermosonication’. In Encyclopedia of Food Microbiology (2ndEdition), Edited by Batt & Tortorello, Published by Academic Press. (Released in April 2014).

Journal Publications

Halpin, R.M., Duffy, L., Cregenzan-Alberti, O., Lyng, J.G., Noci, F. (2014) The effect of non-thermal processing technologies on microbial inactivation: an investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens. Food Control, 41, 106-115.

Cregenzan-Alberti, O., Halpin, R.M., Whyte, P., Lyng, J.G., Noci, F. (2014) Study of the suitability of the ccRSM to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in milk.  Food and Bioproducts Processing, 95, 313-322

Halpin, R.M., O’Connor, M. M., McMahon, A., Boughton, C., O’Riordan, E.D., O’Sullivan, M. and Brady, D.B. (2008) Inhibition of adhesion of Streptococcus mutans to hydroxylapatite by commercial dairy powders and individual milk proteins. European Food Research and Technology (227): 1499-1506.

Halpin, R.M., Brady, D.B., O’Riordan E.D., O’Sullivan, M. (2009) Untreated and Enzyme-Modified Bovine Whey Products Reduce Association of Salmonella typhimurium, Escherichia coli O157:H7 and Cronobacter malonaticus (formerly Enterobacter sakazakii) to CaCo-2 Cells. Journal of Applied Microbiology (108) Issue 2: 406-415

Halpin, R.M., Brady, D.B., O’Riordan E.D., O’Sullivan, M. (2009) The Effect of Untreated and Enzyme-Treated Commercial Dairy Powders on the Growth and Adhesion of Streptococcus mutans. LWT Food Science and Technology (44) Issue 6:1525-1532.

Halpin, R.M, Brady, D.B., O’Riordan E.D., O’Sullivan, M. (2009) Untreated and Enzyme-Treated Commercial Dairy Powders Inhibit Adhesion of Streptococcus sobrinus and Streptococcus salivarius to Hydroxylapatite, and Enzyme-Treated Sweet Whey Protein Concentrate 80 Inhibits Growth of these Streptococci. Journal of Functional Foods (3) Issue 4: 280-289

Halpin, R.M., Cregenzan-Alberti, O., Whyte, P., Lyng, J.G., Noci, F. (2013) Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk. Food Control (34), 364-371.

Cregenzan-Alberti, O., Halpin, R.M., Whyte, P., Lyng, J.G., Noci, F. (2013) Suitability of ccRSM as a tool to predict inactivation and its kinetics for Escherichia coli, Staphylococcus aureus and Pseudomonas fluorescens in homogenized milk treated by manothermosonication (MTS).  Food Control, 39, 41-48.

 

 

 

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