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Dr. Seamus O'Mahony graduated from UCC with a BSc in Food Science and a PhD in Food Science and Technology in 2001 and 2005, respectively. He was awarded the National University of Ireland travel bursary in Food Science and Technology in 2002, which facilitated conducting part of his PhD studies at the University of Wisconsin-Madison under the supervision of Prof. John Lucey. On completion of his PhD studies in 2005, Dr. O'Mahony was awarded an Embark Postdoctoral Fellowship by the Irish Research Council for Science, Engineering and Technology to progress his academic studies at the Teagasc, Moorepark Food Research Centre under the supervision of Dr. Tim Guinee.

In 2006, Dr. O'Mahony took up an industrial research and development position with a multinational pharmaceutical/food company specialising in the development of infant nutritional products. Over a 4 year period, he held a number of different roles with increasing responsibility and worked at the interface between Research & Development, Product Development and Operations and gained extensive experience in managing multi-disciplinary global ingredient, formula, process and product development projects.

Dr. O'Mahony's current research programme at UCC focuses on (1) food ingredients, structure and functionality, (2) isolation, enrichment and purification of food constituents, (3) nutritional product formulation, processing and functionality and (4) protein-carbohydrate interactions in food systems. Since joining UCC, Dr O'Mahony has also completed a Certificate and a Diploma in Teaching and Learning in Higher Education through the Ionad Bairre Teaching and Learning Centre at UCC.Since joining UCC, Dr O'Mahony has attracted over €4m in research income through competitive domestic and international funding programmes (e.g., FIRM, IRC, Enterprise Ireland, industry funding and EU FP7).   

Dr O'Mahony is also strongly involved in the development and delivery of bespoke training courses in dairy science and technology, food ingredient development and infant frood formulation for adult learners working full-time in the Irish and international food industry as part of their continued professional development through the UCC Food Industry Training Unit.   

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Research Interests

Food ingredients, structure and functionality
Isolation, enrichment and purification of food constituents
Nutritional product formulation, processing and functionality
Protein-polysaccharide interactions in food systems

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Books

Book Chapters

Edited Books

Peer Reviewed Journals

	Year	Publication
	(2016)	'Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics' Lin, Y., Kelly, A.L., O'Mahony, J.A. and Guinee, T.P. (2016) 'Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics'. International Dairy Journal, [Details]
	(2016)	'Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin' Mulcahy, E.M., Park, C.W., Drake, M.A., Mulvihill, D.M. and O’Mahony, J.A. (2016) 'Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin'. International Dairy Journal, 60 :47-54 [Details]
	(2016)	'Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry heating conditions' Mulcahy, E.M., Park, C.W., Drake, M.A., Mulvihill, D.M. and O'Mahony, J.A. (2016) 'Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry heating conditions'. International Journal of Dairy Technology, [Details]
	(2016)	'Composition and protein profile analysis of rice protein ingredients' Amagliani, L., O'Reagan, J., Kelly, A.L. and O'Mahony, J.A. (2016) 'Composition and protein profile analysis of rice protein ingredients'. Journal of Food Composition and Analysis, [Details]
	(2016)	'The composition, extraction, functionality and applications of rice proteins' Amagliani, L., O'Reagan, J., Kelly, A.L. and O'Mahony, J.A. (2016) 'The composition, extraction, functionality and applications of rice proteins'. Trends In Food Science & Technology, [Details]
	(2016)	'Addition of sodium caseinate to skim milk increases non-sedimentable casein and causes significant changes in rennet-induced gelation, heat stability and ethanol stability' Lin, Y., Kelly, A.L., O'Mahony, J.A. and Guinee, T.P. (2016) 'Addition of sodium caseinate to skim milk increases non-sedimentable casein and causes significant changes in rennet-induced gelation, heat stability and ethanol stability'. Journal of Dairy Science, [Details]
	(2016)	'Flowability and wetting behaviour of milk protein ingredients as affected by powder composition, particle size and morphology' Silva, J.V.C. and O'Mahony, J.A. (2016) 'Flowability and wetting behaviour of milk protein ingredients as affected by powder composition, particle size and morphology'. International Journal of Dairy Technology, [Details]
	(2016)	'Controlled Glycation of Milk Proteins and Peptides: Functional Properties' O'Mahony, J.A., Drapala, K.P., Mulcahy, E.M. and Mulvihill, D.M. (2016) 'Controlled Glycation of Milk Proteins and Peptides: Functional Properties'. International Dairy Journal, [Details]
	(2016)	'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders (vol 51, pg 34, 2015)' Kelly, Grace M.,O'Mahony, James A.,Kelly, Alan L.,Huppertz, Thom,Kennedy, Deirdre,O'Callaghan, Donal J. (2016) 'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders (vol 51, pg 34, 2015)'. International Dairy Journal, 52 :125-125 [Details]
	(2016)	'Impact of alpha-lactalbumin:beta-lactoglobulin ratio on the heat stability of model infant milk formula protein systems' Crowley, Shane V.,Dowling, Aisling P.,Caldeo, Veronica,Kelly, Alan L.,O'Mahony, James A. (2016) 'Impact of alpha-lactalbumin:beta-lactoglobulin ratio on the heat stability of model infant milk formula protein systems'. Food Chemistry, 194 :184-190 [Details]
	(2016)	'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein' Kelly, Grace M.,O'Mahony, James A.,Kelly, Alan L.,O'Callaghan, Donal J. (2016) 'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein'. Lwt-Food Science And Technology, 68 :119-126 [Details]
	(2016)	'New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)' Vos, B., Crowley, S.V., O’Sullivan, J.J., Evan-Hurson, R., McSweeney, S., Krüse, J, Rizwan Ahmed, M., Fitzpatrick, D. and O’Mahony, J.A. (2016) 'New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)'. Food Hydrocolloids, [Details]
	(2016)	'Effect of phytosterols on the crystallization behavior of oil-in-water milk fat emulsions' Zychowski, L.M., Logan, A., Augustin, M.A., Kelly, A.L., Zabara, A., O’Mahony, J.A., Conn, C.E. and Auty, M.A.E. (2016) 'Effect of phytosterols on the crystallization behavior of oil-in-water milk fat emulsions'. Journal of Agriculture & Food Chemistry, [Details]
	(2016)	'Chemistry, structure, functionality and applications of rice starch' Amagliani, L., O'Reagan, J., Kelly, A.L. and O'Mahony, J.A. (2016) 'Chemistry, structure, functionality and applications of rice starch'. Journal of Cereal Science, [Details]
	(2016)	'Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values' Mulcahy, E.M., Mulvihill, D.M. and O’Mahony, J.A. (2016) 'Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values'. International Dairy Journal, 53 :20-28 [Details]
	(2016)	'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein' Kelly, G.M., O'Mahony, J.A., Kelly, A.L. and O´Callaghan, D.J. (2016) 'Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein'. LWT - Food Science and Technology, 68 :119-126 [Details]
	(2016)	'Performance of whey protein hydrolysate-maltodextrin conjugates as emulsifiers in model infant formula emulsions' Drapala, K.P., Auty, M.A.E., Mulvihill, D.M. and O’Mahony, J.A. (2016) 'Performance of whey protein hydrolysate-maltodextrin conjugates as emulsifiers in model infant formula emulsions'. International Dairy Journal, [Details]
	(2016)	'Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein-carbohydrate conjugation' Drapala, K.P., Mulvihill, D.M. and O’Mahony, J.A. (2016) 'Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein-carbohydrate conjugation'. Food Research International, [Details]
	(2016)	'Effect of hydrolyzed whey protein on surface morphology, water sorption and glass transition temperature of a model infant formula' Kelly, G.M., O'Mahony, J.A., Kelly, A.L. and O´Callaghan, D.J. (2016) 'Effect of hydrolyzed whey protein on surface morphology, water sorption and glass transition temperature of a model infant formula'. Journal of Dairy Science, [Details]
	(2016)	'Physical and flow properties of rice protein powders' Amagliani, L., O’Regan, J., Kelly, A.L. and O’Mahony, J.A. (2016) 'Physical and flow properties of rice protein powders'. International Journal Of Food Engineering, 190 :1-9 [Details]
	(2016)	'Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages' Chen, B.Y. and O’Mahony, J.A. (2016) 'Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages'. Food Chemistry, 211 :474-482 [Details]
	(2016)	'Influence of duration of gestation on fatty acid profiles of human milk' Guerra, E., Downey, E., O’Mahony, J.A., Caboni, M.F., O’Shea, C.A., Ryan, A.C and Kelly, A.L (2016) 'Influence of duration of gestation on fatty acid profiles of human milk'. European Journal of Lipid Science and Technology, 118 :0-0 [Details]
	(2016)	'Covalent labelling of -casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by -casein and whey protein' Li, M., Auty, M.A.E., O’Mahony, J.A., Kelly, A.L. and Brodkorb A. (2016) 'Covalent labelling of -casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by -casein and whey protein'. Food Hydrocolloids, 61 :504-513 [Details]
	(2016)	'The effect of gestational and lactational age on the human milk metabolome' Sundekilde, U.K., Downey, E., O’Mahony, J.A., O’Shea, C.A., Ryan. C.A., Kelly, A.L. and Bertram, H.C (2016) 'The effect of gestational and lactational age on the human milk metabolome'. Nutrients, [Details]
	(2016)	'Influence of aggregation of whey proteins on physicochemical functionality during the manufacture of infant nutritional products' Joyce, A.M., Brodkorb, A., Kelly, A.L. and O'Mahony, J.A. (2016) 'Influence of aggregation of whey proteins on physicochemical functionality during the manufacture of infant nutritional products'. Dairy Science & Technology, [Details]
	(2015)	'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders' Kelly, G.M., O’Mahony, J.A., Kelly, A.L., Huppertz, T., Kennedy, D. and O’Callaghan, D.J. (2015) 'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders'. International Dairy Journal, 51 :34-40 [Details]
	(2015)	'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders' Kelly, Grace M.,O'Mahony, James A.,Kelly, Alan L.,Huppertz, Thom,Kennedy, Deirdre,O'Callaghan, Donal J. (2015) 'Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders'. International Dairy Journal, 51 :34-40 [Details]
	(2015)	'Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk' Makinen, O.E., Uniacke-Lowe, T., O’Mahony, J.A. and Arendt, E.K. (2015) 'Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk'. Food Chemistry, 168 :630-638 [Details]
	(2015)	'Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients' Crowley, S.V., O’Callaghan, T.F., Kelly, A.L., Fenelon, M.A. and O’Mahony, J.A. (2015) 'Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients'. Separation and Purification Technology, 141 :294-300 [Details]
	(2015)	'Optimising emulsion stability during processing of model infant formulae using factorial statistical design' McCarthy, N.A., Gee, V.L., O’Mahony, J.A., Kelly, A.L. and Fenelon M.A. (2015) 'Optimising emulsion stability during processing of model infant formulae using factorial statistical design'. International Journal of Dairy Technology, 68 :334-341 [Details]
	(2015)	'Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum' Bulut-Solak, B. and O’Mahony, J.A. (2015) 'Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum'. International Dairy Journal, 51 :59-64 [Details]
	(2015)	'Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions' Drapala, K.P., Auty, M.A.E., Mulvihill, D.M. and O`Mahony, J.A. (2015) 'Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions'. International Journal of Dairy Technology, 68 :322-333 [Details]
	(2015)	'Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions' Crowley, S.V., Boudin, M., Chen, B., Gazi, I., Huppertz, T., Kelly, A.L. and O’Mahony, J.A. (2015) 'Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions'. International Dairy Journal, 50 :45-49 [Details]
	(2015)	'Processing and protein-enrichment characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures' Crowley, S.V., Caldeo, V, McCarthy, N.A., Fenelon, M.A., Kelly, A.L. and O’Mahony, J.A. (2015) 'Processing and protein-enrichment characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures'. International Dairy Journal, 48 :23-30 [Details]
	(2015)	'Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems' Crowley, S.V., Dowling, A.P., Caldeo, V., Kelly, A.L. and O’Mahony, J.A. (2015) 'Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems'. Food Chemistry, 194 :184-190 [Details]
	(2014)	'Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing' Crowley, S.V., Kelly, A.L. and O’Mahony, J.A. (2014) 'Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing'. International Journal of Dairy Technology, 67 :1-9 [Details]
	(2014)	'Extrusion of gelatin-based composite films: Effects of processing temperature and pH of film forming solution on mechanical and barrier properties of manufactured films' Nur Hanani, Z.A., O’Mahony, J.A., Roos, Y.H., Oliveira, P.M. and Kerry, J.P. (2014) 'Extrusion of gelatin-based composite films: Effects of processing temperature and pH of film forming solution on mechanical and barrier properties of manufactured films'. Food Packaging and Shelf Life, 2 :91-101 [Details]
	(2014)	'Rehydration characteristics of milk protein concentrate powders' Crowley, S.V., Desautel, B., Gazi. I., Kelly, A.L., Huppertz, T. and O’Mahony, J.A. (2014) 'Rehydration characteristics of milk protein concentrate powders'. Journal of Food Engineering, 149 :105-113 [Details]
	(2012)	'The effect of alpha- or beta-casein addition to waxy maize starch on post prandial levels of glucose, insulin and incretin hormones in pigs as a model for humans' Kett, A.P. Bruen, C.M., O’Halloran, F., Chaurin, V., Lawlor, P.G., O’Mahony, J.A., Giblin, L. and Fenelon, M.A. (2012) 'The effect of alpha- or beta-casein addition to waxy maize starch on post prandial levels of glucose, insulin and incretin hormones in pigs as a model for humans'. Food and Nutrition Research, 56 :7989-7998 [Details]
	(2009)	'Rheological properties of rennet-induced skim milk gels made from milk portein concentrate solutions with different ratios of as-:b-casein' O'Mahony, J.A., McSweeney, P.L.H. and Lucey, J.A. ; (2009) 'Rheological properties of rennet-induced skim milk gels made from milk portein concentrate solutions with different ratios of as-:b-casein'. Milchwissenschaft, 64 :135-138 [Details]
	(2014)	'Heat stability of reconstituted milk protein concentrate' Crowley, S.V., Megemont, M., Gazi, I., Kelly, A.L., Huppertz, T.and O'Mahony, J.A.; (2014) 'Heat stability of reconstituted milk protein concentrate'. International Dairy Journal, 37 :104-110 [Details]
	(2006)	'Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments' O'Mahony, J.A., Sheehan, E.M., Delahunty, C.M. and McSweeney, P.L.H. ; (2006) 'Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments'. Le Lait, 86 :59-72 [Details]
	(2006)	'A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese' O'Mahony, J.A., McSweeney, P.L.H. and Lucey, J.A. ; (2006) 'A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese'. Journal of Dairy Science, 89 :892-904 [Details]
	(2005)	'The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions' O¿Mahony, J.A., M.A.E. Auty and P.L.H. McSweeney ; (2005) 'The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions'. Journal of Dairy Research, 72 :338-348 [Details]
	(2005)	'Chymosin-mediated proteolysis, calcium solubilisation and texture development during the ripening of Cheddar cheese' O'Mahony, J.A., Lucey, J.A. and McSweeney, P.L.H. ; (2005) 'Chymosin-mediated proteolysis, calcium solubilisation and texture development during the ripening of Cheddar cheese'. Journal of dairy science, 88 :3101-3114 [Details]
	(2003)	'Proteolysis in miniature Cheddar-type cheeses made using blend sof chymosin and Cynara cardunculus proteinases as coagulant' O'Mahony, J.A., Sousa, M.J. and McSweeney, P.L.H. ; (2003) 'Proteolysis in miniature Cheddar-type cheeses made using blend sof chymosin and Cynara cardunculus proteinases as coagulant'. International Journal of Dairy Technology, 56 :52-58 [Details]
	(2014)	'Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2' McCarthy, N.A., Kelly, A.L., O'Mahony, J.A. and Fenelon, M.A.; (2014) 'Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2'. Food Hydrocolloids, 35 (420) [Details]
	(2011)	'Effect of pneumatic conveying parameters on physical quality characteristics of infant formula' Hanley, K.J., Byrne, E.P., Cronin, K., Oliveira, J.C., O'Mahony, J.A., and Fenelon, M.A; (2011) 'Effect of pneumatic conveying parameters on physical quality characteristics of infant formula'. Journal of Food Engineering, 107 :71-79 [Details]
	(2013)	'Effect of protein content on the physical stability and microstructure of a model infant formula' McCarthy, N.A., Gee, V.L., Hickey, D.K., Kelly, A.L., O’Mahony, J.A. and Fenelon, M.A. (2013) 'Effect of protein content on the physical stability and microstructure of a model infant formula'. International Dairy Journal, 29 :53-59 [Details]
	(2009)	'Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of αs-: β-casein' O’Mahony, J.A., McSweeney, P.L.H. and Lucey, J.A. (2009) 'Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of αs-: β-casein'. Milchwissenschaft, 64 :135-138 [Details]
	(2008)	'Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1-:β-casein' O’Mahony, J. A., McSweeney, P. L. H. and Lucey, J. A. (2008) 'Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1-:β-casein'. Milschwissenschaft, 63 :145-148 [Details]
	(2014)	'Physical characteristics of spray-dried dairy powders containing different vegetable oils' Kelly, G.M., O'Mahony, J.A. and O'Callaghan, D.J.; (2014) 'Physical characteristics of spray-dried dairy powders containing different vegetable oils'. Journal of Food Engineering, 122 :122-129 [Details]
	(2013)	'The physical characteristics and emulsification properties of partially dephosphorylated bovine casein' McCarthy, N.A., Kelly, A.L., O’Mahony, J.A. and Fenelon, M.A. (2013) 'The physical characteristics and emulsification properties of partially dephosphorylated bovine casein'. Food Chemistry, 138 :1304-1311 [Details]
	(2013)	'Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch' Kett, A.P., Chaurin, V., Fitzsimons, S.M., Morris, E.R., O’Mahony, J.A. and Fenelon, M.A. (2013) 'Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch'. Food Hydrocolloids, 30 (2):661-671 [Details]
	(2011)	'Effect of composition on the mechanical response of agglomerates of infant formulae' Hanley, K.J., Cronin, K., O'Sullivan, C., Fenelon, M.A., O'Mahony, J.A. and Byrne, E.P. ; (2011) 'Effect of composition on the mechanical response of agglomerates of infant formulae'. Journal of Food Engineering, 107 :71-79 [Details]
	(2014)	'Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders' Crowley, S.V., Gazi, I., Kelly, A.L., Huppertz, T. and O'Mahony, J.A.; (2014) 'Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders'. Journal of Food Engineering, 135 :31-38 [Details]
	(2006)	'Perspectives on cheese ripening' McSweeney, P.L.H., A.A. Hayaloglu, J.A. O'Mahony and N. Bansal (2006) 'Perspectives on cheese ripening'. Australian Journal of Dairy Technology, 61 :69-77 [Details]

Articles

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Honours and Awards

Professional Associations

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Employment

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Teaching Interests

Dr O'Mahony has extensive experience of teaching, through from academic programme and curriculum developmment, through delivery of lecture and lbaoratory sessions, to assessment and feedback. Dr O'Mahony is a co-ordinator of 5 undergraduate/postgraduate modules (FS2003, FS3007, FS3005, FS4023 and FS6108) and contributes to teaching in another 5 modules (FS3002, FS3010, FS4003, FS4014 and NT4009). Dr O'Mahony has experience of developing, delivering and assessing teaching and learning across a broad range of target audiences, i.e., undergraduate students, postgraduate students (MSc and PhD), postdoctoral researchers and industry-based adult learners (CPD courses through UCC Food Industry Training Unit). Dr O'Mahony also supervises students doing library projects as part of FS2004 (typically 5-6 students), 4th year individual research projects (typically 4-5 students), 4th year group product development projects (typically 1 group of 4-5 students) and taught MSc Food Science student research projects (typically 1-2 students). Dr O'Mahony practices research-led teaching and is continually researching his teaching having recently completed the Postgraduate Certificate and Diploma qualifications in Teaching and Learning in Higher Education through the Ionad Bairre Teaching and Learning Centre at UCC.    

Recent Postgraduates

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Internal Collaborators

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