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Dr. Michael O’Grady received his doctorate in Food Science in 2000 from University College Dublin.  He has 13 years postdoctoral experience and extensive research/project management experience in the School of Food and Nutritional Sciences in UCC where he has worked on a variety of national (FIRM, EI) and EU funded research projects.  He is currently employed as a research support officer on a FIRM project (PORKQUAL) focussed on improving the eating quality of Irish pork.  Previous research projects include the manipulation of bovine diets and effects on meat quality, development of healthier meats and meat products, innovation in fresh beef packaging and high pressure processing of foods.  He was employed as a research scientist in the Nutramara programme (Marine Functional Foods Research Initiative) with responsibilities in work packages 3 (bioactive screening and profiling) and 4 (stability and activity of marine ingredients in various test systems).  He has also worked on collaborative research projects in conjunction with the Irish food industry.  To date, he has (co) authored 30 publications in peer-reviewed scientific journals and numerous abstracts for oral and poster presentations at national and international conferences.  He acts as a co-supervisor for M.Sc., Ph.D. and visiting research students in UCC.  He has also been involved in previous applications for research grants from national and international sources. 

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Research Interests

Quality and shelf-life evaluation of muscle foods.

Food processing technologies and ingredients. 

Antioxidants – analysis, functionality and potency. 

Bioactive ingredients from marine sources.

Stability and activity of bioactive compounds.

Nutraceuticals and functional foods.

Animal dietary supplementation studies.

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Book Chapters

Peer Reviewed Journals

	Year	Publication
	(2015)	'Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork' N.C. Moroney and M.N. O'Grady and R.C. Robertson and C. Stanton and J.V. O'Doherty and J.P. Kerry (2015) 'Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork'. Meat Science, 99 (0):132-141 [DOI] [Details]
	(2014)	'An examination of the potential of seaweed extracts as functional ingredients in milk' O'Sullivan, Anthoney M and O'Callaghan, Yvonne C and O'Grady, Michael N and Waldron, David S and Smyth, Thomas J and O'Brien, Nora M and Kerry, Joseph P (2014) 'An examination of the potential of seaweed extracts as functional ingredients in milk'. International Journal of Dairy Technology, 67 (2):182-193 [DOI] [Details]
	(2014)	'Influence of extraction technique on the anti-oxidative potential of hawthorn (Crataegus monogyna) extracts in bovine muscle homogenates' E. Shortle and M.N. O'Grady and D. Gilroy and A. Furey and N. Quinn and J.P. Kerry (2014) 'Influence of extraction technique on the anti-oxidative potential of hawthorn (Crataegus monogyna) extracts in bovine muscle homogenates'. Meat Science, 98 (4):828-834 [DOI] [Details]
	(2013)	'Effect of brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties' Moroney, N.C., O’Grady, M.N., O’Doherty, J.V. and Kerry, J.P. (2013) 'Effect of brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties'. Meat Science, 92 :304-311 [Details]
	(2013)	'Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs' Murphy, K.M., O’Grady, M.N. and Kerry, J.P. (2013) 'Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs'. Meat Science, 94 :447-454 [Details]
	(2013)	'The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)' O’Sullivan, A.M., O’Callaghan, Y.C., O’Grady, M.N., Hayes, M., Kerry, J.P. and O’Brien, N.M. (2013) 'The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)'. Journal Of Functional Foods, 5 :940-948 [Details]
	(2012)	'Assessment of the ability of seaweed extracts to protect against hydrogen peroxide and tert-butyl hydroperoxide induced cellular damage in Caco-2 cells' O’Sullivan, A.M., O’Callaghan, Y.C., O’Grady, M.N., Queguineur, B., Hanniffy, D., Troy, D.J., Kerry, J.P. and O’Brien, N.M. (2012) 'Assessment of the ability of seaweed extracts to protect against hydrogen peroxide and tert-butyl hydroperoxide induced cellular damage in Caco-2 cells'. Food Chemistry, 134 :1137-1140 [Details]
	(2012)	'Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork' Moroney, N.C., O’Grady, M.N., O’Doherty, J.V. and Kerry, J.P. (2012) 'Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork'. Meat Science, 92 :423-429 [Details]
	(2011)	'In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland' O'Sullivan, A. M. and O'Callaghan, Y. C. and O'Grady, M. N. and Queguineur, B. and Hanniffy, D. and Troy, D. J. and Kerry, J. P. and O'Brien, N. M. (2011) 'In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland'. Food Chemistry, 126 (3):1064-1070 [Details]
	(2011)	'Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid' Hayes, J.E., Allen, P., Brunton, N. O’Grady, M.N. and Kerry, J.P. (2011) 'Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid'. Food Chemistry, 126 :948-955 [Details]
	(2011)	'Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages' Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N. and Kerry, J.P (2011) 'Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages'. LWT - Food Science and Technology, 44 :164-172 [Details]
	(2010)	'Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system' Trevor Daly and Eileen Ryan and S. Aisling Aherne and Michael N. O’Grady and Jenny Hayes and Paul Allen and Joseph P. Kerry and Nora M. O’Brien (2010) 'Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system'. Food Research International, 43 (3):753-760 [DOI] [Details]
	(2010)	'Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems' Hayes, J.E., Stepanyan, V., O’Grady, M.N., Allen, P. and Kerry, J.P. (2010) 'Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems'. Meat Science, 85 :289-296 [Details]
	(2010)	'Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties' Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N. and Kerry, J.P. (2010) 'Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties'. Meat Science, 84 :613-620 [Details]
	(2010)	'Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristics' Andres-Nieto, A.I., O’Grady, M.N., Gutierrez, J.I. and Kerry, J.P. (2010) 'Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristics'. International Journal of Food Science and Technology, 45 :289-294 [Details]
	(2009)	'Bioactivity of Herb-Enriched Beef Patties' Ryan, Eileen,Aherne, S. Aisling,O'Grady, Michael N.,McGovern, Laura,Kerry, Joseph P.,O'Brien, Nora M. (2009) 'Bioactivity of Herb-Enriched Beef Patties'. Journal of Medicinal Food, 12 (4):893-901 [Details]
	(2009)	'The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems' Hayes, J. E. and Stepanyan, V. and Allen, P. and O'Grady, M. N. and O'Brien, N. M. and Kerry, J. P. (2009) 'The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems'. Meat Science, 83 (2):201-208 [Details]
	(2008)	'Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork' O'Grady, M. N. and Carpenter, R. and Lynch, P. B. and O'Brien, N. M. and Kerry, J. P. (2008) 'Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork'. Meat Science, 78 (4):438-446 [Details]
	(2008)	'Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants' Valencia, I., O’Grady, M.N., Ansorena, D., Astiasarán and Kerry, J.P. (2008) 'Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants'. Meat Science, 80 :1046-1054 [Details]
	(2007)	'Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork' Carpenter, R. and O'Grady, M. N. and O'Callaghan, Y. C. and O'Brien, N. M. and Kerry, J. P. (2007) 'Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork'. Meat Science, 76 (4):604-610 [Details]
	(2006)	'Modulatory effects of resveratrol, citroflavan-3-ol and plant derived extracts on oxidative stress in U937 cells' Carpenter, R, O’Callaghan, Y.C., O’Grady, M., Kerry, J.P. and O’Brien, N.M. (2006) 'Modulatory effects of resveratrol, citroflavan-3-ol and plant derived extracts on oxidative stress in U937 cells'. Journal Of Medicinal Food, 9 :187-195 [Details]
	(2006)	'The effects of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef' O'Grady, M.N., Maher, M., Troy, D.J., Moloney, A.P. and Kerry, J.P.; (2006) 'The effects of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef'. Meat Science, 73 (*):132-143 [Details]
	(2006)	'Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review' Kerry, J.P., O’Grady, M.N. and Hogan, S.A. (2006) 'Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review'. Meat Science, 74 :113-130 [Details]
	(2005)	'Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability, during chilled storage, in cooked or raw beef and chicken patties' Mitsumoto, M, O'Grady, M.N., Kerry, J.P. and Buckley, D.J.; (2005) 'Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability, during chilled storage, in cooked or raw beef and chicken patties'. Meat Science, 69 (*):773-779 [Details]
	(2005)	'Modulatory effects of resveratol, citroflavan-3-ol and plant-derived extracts oil oxidative stress in U937 cells' Carpenter, R. and O'Callaghan, Y. C. and O'Grady, M. and Kerry, J. P. and O'Brien, N. M.; (2005) 'Modulatory effects of resveratol, citroflavan-3-ol and plant-derived extracts oil oxidative stress in U937 cells'. PROCEEDINGS OF THE NUTRITION SOCIETY, 64 (Suppl. S) [Details]
	(2001)	'Effect of dietray supplementation with vitamin E and organic selenium on the oxidative stability of beef' O'Grady, M.N., Monahan, F.J., Fallon, R.J. and Allen, P. (2001) 'Effect of dietray supplementation with vitamin E and organic selenium on the oxidative stability of beef'. Journal of Animal Science, 79 (11):2827-2834 [DOI] [Details]
	(2001)	'Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic Studies' O'Grady, M.N. and Monahan, F.J and Brunton, N.P. (2001) 'Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic Studies'. Journal of Food Science, 66 (3):386-392 [DOI] [Details]
	(2001)	'OXYMYOGLOBIN IN BOVINE MUSCLE SYSTEMS AS AFFECTED BY OXIDIZING LIPIDS, VITAMIN E AND METMYOGLOBIN REDUCTASE ACTIVITY' O'GRADY, M.N. and MONAHAN, F.J. and MOONEY, M.T. (2001) 'OXYMYOGLOBIN IN BOVINE MUSCLE SYSTEMS AS AFFECTED BY OXIDIZING LIPIDS, VITAMIN E AND METMYOGLOBIN REDUCTASE ACTIVITY'. Journal of Muscle foods, 12 (1):19-35 [DOI] [Details]
	(2000)	'The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs' M.N O'Grady and F.J Monahan and R.M Burke and P Allen (2000) 'The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs'. Meat Science, 55 (1):39-45 [DOI] [Details]
	(1998)	'Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs' M.N. O'Grady and F.J. Monahan and J. Bailey and P. Allen and D.J. Buckley and M.G. Keane (1998) 'Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs'. Meat Science, 50 (1):73-80 [DOI] [Details]

Conference Publications

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Education

Conference Contributions

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