2017 Press Releases
History of Food and Dairy Science Faculty launched
A book celebrating University College Cork’s proud tradition of teaching and research in food and dairy science has been launched.
The book entitled Faculty of Food Science and Technology University College Cork: A History, by Emeritus Professor Patrick F. Fox, provides a comprehensive history of the faculty over the last nine decades.
It focuses on the events leading to the establishment of the Faculty in 1924, its physical facilities, course programmes and the staff involved.
The book, which was launched by the former President of UCC, Dr Michael Murphy, on January 12, 2017, will be of interest to past graduates and to those working in the Irish food industry.
Prof. Fox graduated from UCC in 1959 with a first class honours degree in BSc Dairying and went on to graduate with a PhD from Cornell University in 1964. He was appointed Professor of Food Chemistry in 1969. He retired in December 1997 and is now Emeritus Professor of Food Chemistry, and continues to be active in research.
He has authored or co-authored over 570 research and review papers and authored or edited over 25 text books on dairy chemistry and has been invited to present both nationally and internationally.
The recipient of numerous international awards in recognition of his work, Prof. Fox was awarded the DSc on published work by the NUI in 1993 and is held in the highest esteem by his colleagues worldwide.