Frank Monahan

Prof Frank Monahan (BSc, PhD) focuses on the authentication of Irish milk and dairy ingredients using stable isotope ratio analysis. Prior to joining UCD he was a postdoctoral scientist at the University of California, Davis and a visiting scholar at Michigan State University. His research interests are in meat authentication, muscle fatty acids and antioxidants, and dietary factors affecting lipid and myoglobin oxidation in muscle foods. He has more than 130 published peer-reviewed papers and experience in managing/participating in national funded research projects under the Food Institutional Research Measure, the Teagasc Walsh Fellowship and Science Foundation Ireland programmes and participating in EU projects.