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Dr. Shane Crowley is the Lecturer in Food Processing at UCC. He graduated from UCC with a BSc in Food Science in 2012 and a PhD in Food Science and Technology in 2016. Shane was the recipient of the Fulbright-Teagasc student award in 2013, which facilitated his stay as a Visiting Scientist at the University of Wisconsin-Madison under the supervision of Prof. John Lucey from July 2014 to July 2015. After completing his PhD, Shane took up a postdoctoral position in the Food Ingredients Research Group at UCC, where he investigated the stability of clinical nutrition beverages to thermal processing. Shane contributes to the teaching of a number of modules at UCC including those on food processing and preservation, the science and technology of food systems, the chemistry of food proteins and dairy product technology. Shane is actively engaged in research broadly focused on the areas of Food Processing and Food Structure; some of his interests include the development of purified protein and mineral ingredients, the design and optimisation of membrane-based separation processes, colloidal aspects of food proteins, analytical techniques for monitoring dissolution phenomena, the flowability of food powders, formulation science for tailored nutritional products (e.g., infant, sports, elderly, clinical) and novel applications of processing technologies such as charged membranes and hydrocyclones.  Shane is currently building a research group in these and other areas.