Prof. Brian McKenna – University College Dublin (UCD)

  • Prof. Brian McKenna
    Emeritus Professor of Food Science, UCD
    UCD – University College Dublin, Ireland
    Born, 20th July 1945
    Primary discipline: Chemical Engineering, UCD 1966


    • Research Engineer, National Dairy Research Centre, – 1969
    • Lecturer in Agricultural & Food Engineering, UCD, 1969-1989
    • Professor of Food Science and Chairman of Department of Food Science, 1989-2008
    • Dean of Postgraduate & Interdisciplinary Studies, UCD, 1995-2000
    • Vice President of UCD for Academic Planning & Development, 2000-2003
    • Vice President of UCD and Principal, College of Life Sciences, 2003-2008
    • Retired to concentrate on food consultancy in 2008. Currently consulting on process technology and scientific appointments with several companies.
    • Co-ordinator, European Technology Platform Food for Life, 2010-2015


    • Food Safety Authority of Ireland, Scientific Committee, 1999-date
    • Awarded title Emeritus Professor in 2008
    • Editor – Journal of Food Engineering, 1988 to 2007
    • Associate Editor – Innovative Food Science & Emerging Technologies, 2015-
    • President, Institute of Food Science & Technology of Ireland, 1978-80 and 1993-4
    • President, European Federation of Food Science & Technology, 2005-2007 and 2009-2010
    • (currently responsible for EFFoST’s involvement in EU projects – 7 current)
    • EFFoST Lifetime Achievement award, 2010; IFSTI Honorary Fellowship, 2010; ICEF Lifetime Achievement Award, 2011
    • Board Chairman, National Virus Reference Laboratory of Ireland, 2005-2014

    Topic: “Innovation and food safety for small SMEs”

    Unlike large companies, the innovation barriers found in small SMEs can be summarised as:-

      • Lack of time for adequate innovation;
      • Difficulties of access to finance for innovation;
      • The unsuitable size and cost of new processing equipment for delivering product innovations;
      • Problems in creating adequate distribution networks;
      • The problem of innovation awareness

    Obviously, there are few classical food science & technology barriers but many related to business and personal skills. These will be elaborated in the presentation.

    In food safety needs, the small companies move closer to the needs expressed by large manufacturers, namely, how to ensure increased shelf life and the problems arising from a lack of rapid analytical methods for food safety and allergen management.