The SuperValu Award for Excellence in Food Microbiology has been presented to Jayne Mullally at a ceremony in University College Cork (UCC). The award, which is now in its third year, is an acknowledgement by SuperValu of the vital contribution UCC makes to primary food research. Jayne Mullally finished top of her class in the Masters of Food Microbiology course. As part of her award Jayne will be given €2,000, which will allow her to continue her research into bacteriophage isolation from food pathogens, including Campylobacter, which is currently the primary cause of food poisoning in Ireland.
Ray Bowe, Head of Food Safety & Quality at SuperValu said, “The importance of food microbiology in product safety is a cornerstone in the provision of safe food to all of our customers. In presenting this Award for the third year, we recognise the key role played by University College Cork in developing the skills and expertise of future food industry leaders and are delighted to continue to be associated with this effort. We congratulate Jayne and wish both her and her class every success as they continue their studies in Food Microbiology.”
Professor Gerald Fitzgerald, Head of the School of Microbiology and Director of the Food Microbiology Programme said, “The Masters in Food Microbiology is a significant part of the School’s academic offering and 50% of those taking the class are students from foreign countries including China, India, Saudi Arabia and various EU countries. We are delighted that SuperValu, with their unwavering commitment to food quality and Irish producers, have chosen to collaborate with us on this award. Industry-academic collaborations are so important and add to the high quality training our graduates receive.”