**Alan Kelly **is a Professor in the School of Food and Nutritional Sciences at University College Cork in Ireland. He teaches courses in the science and technology of dairy product and the more general area of food processing and preservation and new food product development, and leads an active re...

**Alan Kelly **is a Professor in the School of Food and Nutritional Sciences at University College Cork in Ireland. He teaches courses in the science and technology of dairy product and the more general area of food processing and preservation and new food product development, and leads an active research group on the chemistry and processing of milk and dairy products. He has published over 300 research papers, review articles and book chapters, and several books. He has a long-standing interest in scientific communication, on which he regularly delivers workshops.Patrick Foxis Emeritus Professor of Food Chemistry at University College Cork, where he was Professor of Food Chemistry for almost 30 years until his retirement in 1997. His research on the chemistry and biochemistry of cheese manufacture and ripening, heat-induced changes in milk, properties of milk proteins and the significance of enzymes in the dairy industry is internationally renowned (leading to multiple awards from bodies in the UK, ES and Finland), and he is the author or co-author of around 600 research papers, as well as authoring 2 textbooks and co-editing 30 others.Tim Cogan has a Master's degree in Dairy Microbiology from University College, Cork, Ireland and a PhD in Food Microbiology from North Carolina State University, USA. He spent his working life researching the microbiology and biochemistry of cheese, lactic butter and the starter cultures used to make these products in the Agriculture and Food Development Authority (Teagasc in the Irish language) in Fermoy, Ireland as well as lecturing students part-time on aspects of these products. He is the author or co-author of over 100 papers in these areas of Dairy Microbiology