Research and Publications

Projects and Research:

GMIT/CUA PhD Completion Scholarship (Co-supervisor, 2020 - 2021)

Project description: I am a Co-supervisor on this GMIT/CUA PhD Completion Scholarship research project. The project will commence in 2020 and is running for a duration of 12 months with the title “Evaluating the inclusion of highly nutritive, under-utilised fish ingredients in innovative child-friendly snacks, and their impact on eating quality and healthiness”

Cephs and Chefs Project (2018 - 2020)

Project description: I am currently helping out Anne O'Leary and Sadie Davorn (both lecturers at GMIT) with a project named:
Cephs and Chefs.
The project aims to develop new markets and products based on cephalopods (squid, octopus, cuttlefish), increasing the profitability of the value chain. It will enhance capacity to deal with economic challenges arising from the Landing Obligation, globalization of markets, etc., while assuring sustainable fishing. The project is funded and supported by INTERREG Atlantic Area and the European Union. My involvement includes recipe development, a promotional video, and my own recipe in the upcoming book as part of the project.

To find out more about the project please follow the link :

Cephs and Chefs Website

KA202 Erasmus 'REVER' project (2019 - 2020)

Project description: I am currently a member of the Irish team involved in this project, which aims to create a new European network of Hotel and Catering Schools that will improve employability for students and staff in the sector. The teaching and learning teams of the five partners (France, Spain, Bulgaria, Macedonia, and Ireland) will work on developing a hotel and catering 'European passport' that explains the modules, training, skills, and competencies of graduates of the courses to employers. This will enable graduates to work and train abroad seamlessly as employers will understand in detail what the ‘passport’ means.
The partnerships have been set up with the support of the HEA, FICAHT (the French Irish Forum for Culinary Arts, Hospitality and Tourism), and the French Embassy in Ireland.

GMIT Research & Innovation Strategic Endowment (RISE) 2018 Masters Scholarship (Co-supervisor)

Project description: I am currently Co-supervising this Master Scholarship research project. The project commenced in September 2018 and is running for a duration of 24 month with the title "Sprat: an overlooked and under-utilised resource for ‘gourmet’ seafood products"

GMIT Research & Innovation Strategic Endowment (RISE) 2017 Masters Scholarship (Co-supervisor)

Project description: I was Co-supervising this Master Scholarship research project. The project commenced in September 2017 and run for a duration of 18 month with the title "Production of gourmet seafood products from underutilised Irish fish roe to enhance eating quality and nutritional attributes"

Innovation Voucher Collaborations:

The Innovation Voucher initiative was developed by Enterprise Ireland to assist a company or companies to explore a business opportunity or problem with a registered knowledge provider like GMIT, and establish links between the two parties. The vouchers providing the scope for some of my colleagues and me to innovate and collaborate with local SMEs.
(For more detail on the company's below, please click on the logo)

Project description: Development of Violetta based potato salad products,
Company: Ballymakenny Farm,
Year: 2020/21

Project description: Diversification and innovation in ready-to-cook meat products
Company: Morton’s of Galway
Year: 2019/20

Project description: Development and evaluation of a range of dried meat products
Company: Castlemine Farm
Year: 2016/17

Project description: Development and evaluation of accompaniment sauces for seafood products
Company: Galway Bay Seafoods
Year: 2014/15

Publications:

Refereed Publications, Conference Proceedings and Posters:

Babikova, J., Hoeche, U., Boyd, J. and Noci, F. (2020) Marinated Irish sprat(Sprattus sprattus): from undervalued to nutritious delicacy in the Irish market. 9th European Conference on Sensory and Consumer Research, Online, December 13th to December 16th 2020 (accepted and presented)

poster_sprat_sensory_final.pdf
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