Professor Alan Kelly is a graduate of Dublin City University (BSc Biotechnology 1990) and UCC (PhD Food Technology 1995) and is currently a Professor in the School of Food and Nutritional Sciences at University College Cork. His teaching responsibilities include food processing and preservation, dairy product technology and new food product development.
He leads an active research group on the chemistry and processing of milk and dairy products and has published over 250 research papers, review articles and book chapters and supervised over 30 MSc and PhD students to completion. His key research interests concern the significance of milk proteins and enzymes through the dairy processing chain, from variability in raw milk, through the impact of processing to final dairy product quality. A current major focus of research concerns the biochemistry and enzymology of human milk, and also the technology and formulation aspects of infant formulae.
He is author of 'Molecules, Microbes and Meals: the Surprising Science of Food' (Oxford University Press, 2019), a book aimed at a popular audience.