E-PORTFOLIO ulrich hoeche
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Research and Publications

Projects and Research:

  • Transforming the Virtual Learning Environment in the context of UDL at the Universal Design for Learning National Conference 2022 in Sligo
Conference presentation: As part of the Universal Design for Learning National Conference 2022 in Sligo I presented on Theme III Materials: Adopting a UDL classroom with accessible materials for all learner types. I engaged with the Digital Badge for Universal Design in Teaching and Learning facilitated by AHEAD and UCD Access & Lifelong Learning supported by the National Forum for the Enhancement of Teaching and Learning in Higher Education, in autumn 2021. My redesign case study led me to totally transform the navigational aspects of the virtual learning environment as well as diversifying the availability of content formats. This transformation had the student perspective at its core by providing multiple means of engaging with content. The student experience was the centre of my focus allowing me to reimagine the navigation of the virtual learning from the student perspective.
  • SATLE (Strategic Alignment of Teaching and Learning Enhancement) Project Collaboration (2021 - 2022)
Project description: The project is funded by the National Forum for the Enhancement of Teaching and Learning in Higher Education. The strategic focus of  SATLE fund is to Transform Teaching and Learning for Student Success. I am a member of the interdisciplinary team (Galway International Hotel School and the School of Science and Computing) for the SATLE Project - Developing Digital Solutions for Professional Practice Experiences at the Atlantic Technological University Galway City. 
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  • GMIT/CUA PhD Completion Scholarship (Co-supervisor, 2020 - 2022)
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 24 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 assisted Anne O'Leary and Sadie Davorn (both lecturers at GMIT now ATU) 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 included recipe development, and the video featured to the right.
To find out more about the project please follow the link :
Cephs and Chefs Website
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  • 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 the Atlantic Technological University Galway City, 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)
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Project description: Development of Violetta based potato salad products,      
Company: Ballymakenny Farm,
Year: 2020/21
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Project description: Diversification and innovation in ready-to-cook meat products​           
Company: Morton’s of Galway
Year:  2019/20

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​Project description: Development and evaluation of a range of dried meat products 
Company: Castlemine Farm
Year:  2016/17
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​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:
  • A.E. Furey, U. Hoeche, C. McLaughlin, F. Noci​ (2022) Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood, International Journal of Gastronomy and Food Science          
  • A.E. Furey, U. Hoeche & F. Noci (2022) Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe, Journal of Culinary Science & Technology, DOI: 10.1080/15428052.2022.2027308​
  • Hoeche, U. and O’Leary, A. (2021). Covid, a trigger to re-evaluate the approach to reflective practice in culinary education at GMIT. In C. Ginty and J. Duffy (Eds.), Building Digital Teaching and Learning Capabilities in Higher Education (Theme 8, pp. 128-132). ConnachtUlster Alliance (CUA), Galway-Mayo Institute of Technology (GMIT), IT Sligo,
    Letterkenny IT. ISBN: 978-1-3999-0964-8. GMIT, Galway​.
cuadigitaled_ebook.pdf
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  • Hoeche, U. and O'Leary, A. (2021, October, 20-21) Covid and Padlet the catalysts to re-evaluate reflective practice in culinary education at Galway-Mayo Institute of Technology. [Poster Presentation]. VIT&L National Forum of Teaching and Learning Showcase. Dublin, Ireland. (accepted and presented)
vit_l-poster-reflective_practice_uh_aol.pdf
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  • 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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  • Furey, A., Hoeche, U and Noci, F. (2020).  Comparison of physico-chemical and sensory properties of innovative fish spread emulsions manufactured using herring (Clupea harengus) milt, cod (Gadus morhua) roe and plaice (Pleuronectes platessa) roe. 49th IFSTI Annual Food Science & Technology Conference, Online, 15th December 2020 (accepted and presented).
innovative_fish_spread_emulsions.pdf
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  • Furey, A., Hoeche, U and Noci, F. (2020) Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock ( Pollachius pollachius) roe with commercial mullet ( Mugil cephalus) and cod ( Gadus morhua) products. Irish Journal of Agricultural and Food Research.​ [Online] ​doi: 10.15212/ijafr-2020-0114
ijafr-d-19-00020.pdf
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  • Babikova, J., Hoeche, U., Boyd, J., & Noci, F. (2020). Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat. ​International Journal of Gastronomy and Food Science, 100277.[Online] doi.org/10.1016/j.ijgfs.2020.100277 
marinated_irish_sprat.pdf
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  • Babikova, J., Hoeche, U., Boyd, J. and Noci, F. (2020) Nutritional, physical and microbiological properties of marinated Irish sprat (Sprattus sprattus). Connacht-Ulster Alliance (CUA) Research Symposium, Sligo, 16th January and 17th January 2020 (accepted and presented)
poster_sprat_jb_4_-_7012020.pdf
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  • Berthaud, S., Hoeche, U., Hoult, E., Noci, F. and Reid, M. (2020) REVER – Collaborating with European partners to improve Culinary Arts teaching and learning. Connacht-Ulster Alliance (CUA) Research Symposium, Sligo, 16th January and 17th January 2020 (accepted and presented)
poster_rever_cua_14_jan_2020.pdf
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  • Furey, A., Hoeche, U. and Noci, F. (2019) Adding value to under-utilised fish roe in Ireland: a comparison of physico-chemical and sensory characteristics of salted air-dried roe from Irish pollock (Pollachius pollachius) with commercial mullet and cod roe products (Mugil cephalus and Gadus morhua). Pangborn 13th Symposium, Edinburgh, 28 July – 01 August 2019 (accepted and presented)
pangborn_poster__final_070619.pdf
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  • Hoeche, U. (2016) The Sous Vide Revolution: Coming Full Circle and Beyond. Dublin Gastronomy Symposium, Dublin, May 31st and June 1st 2016 (accepted and presented)
the_sous_vide_revolution.pdf
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  • ​Hoeche, U., Kelly, A. and Noci, F. (2014) Acorn: staple food from the past or novel food for the future? - An investigation into the desirability and acceptability of acorn flour products. Dublin Gastronomy Symposium, Dublin, June 3rd and 4th 2014 (accepted and presented)
acorn_past_or_future.pdf
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  • Noci, F., Bulfin, R., Furey, A., Gilsenan, C. and Hoeche, U. (2014) Suitability of home milling of wheat grains as a means to produce high quality sourdough breads. The 10th Annual Tourism and Hospitality Research in Ireland Conference, Cork April 3rd and 4th 2014 (accepted and presented)
wheat_grain_and_sourdough_breads.pdf
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  • Hoeche, U. (2013) Gastronomy – why back to nature, why now and for how long? An exploratory study into to the renaissance of foraging. Proceedings from​ the 8th International Conference on Culinary Arts and Sciences, Porto, June 19th to 21st 2013, pp. 81-87 (accepted and presented)​ ​
foraging.pdf
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​Book contributions, Journals, News Papers, Websites and Blogs:
  • Hoeche, U. (2021),  Food, Cooking and the Five Senses, Chef Network Blogs Online, July 15th
food_cooking_and_the_5_sences.pdf
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  • Hoeche, U. (2021, April 22). Slow cooked Octopus with Seaweed Vinegar Jelly, Smoked Beetroot Puree, Pancetta Espuma and Seasonal Herbs​. Cephs and Chefs. https://www.cephsandchefs.com/2021/04/22/slow-cooked-octopus-with-seaweed-vinegar-jelly-smoked-beetroot-puree-pancetta-espuma-and-seasonal-herbs/
slow_cooked_octopus_with_seaweed_vinegar.pdf
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  • Hoeche, U. (2021, April 22). Smoked Octopus Terrine with Apple pickled in Elderflower Vinegar, Saffron Aioli, Black Garlic and Squid Ink Aioli. Cephs and Chefs. https://www.cephsandchefs.com/2021/04/22/smoked-octopus-terrine-with-apple-pickled-in-elderflower-vinegar-saffron-aioli-black-garlic-and-squid-ink-aioli/
smoked_octopus_terrine_with_apple.pdf
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  • Hoeche, U. (2020), The most comforting bowl of deliciousness: An easy soup with a wild twist, The Irish Times Online, April 20th​​​
the_most_comforting_bowl_of_deliciousness.pdf
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  • ​​Hoeche, U. (2020),  A Guide to Foraging - Is there such thing as a free lunch, Chef Network Blogs Online, March 10th ​
a_guide_to_foraging.pdf
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  • Hoeche, U. (2017) , Vision for the future of organic food, Organic Matters, p. 13, Issue 138
organic_matters_138.pdf
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  • Hoeche, U. (2016) Why education on sustainability matters, Organic Matters, pp. 20-21, Issue 135​ ​
organic_matters_135.pdf
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  • Hoeche, U. (2016) How organic beef farmers could benefit from the emergence of new beef cuts and innovative cooking methods, Organic Matters, pp. 34-35, Issue 133
organic_matters_133.pdf
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  • Hoeche, U. (2013) The Proof is in the Pudding, pp. 86-87, Newport, Kelly’s Butchers
kellys.pdf
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  • Hoeche, U. (2009) The Galway Ingredient Recipe Book, pp. 48-53, Galway, Teagasc and Euro-Toques Ireland
the_galway_ingredient_recipe_book.pdf
File Size: 6330 kb
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  • Home / About Me
    • About Me
    • CV
    • Volunteer Experience
  • Teaching and Learning
    • Philosophy Statement
    • Research and Publications
    • Educational Field Trips
    • Conferences
    • Demonstrations
    • Lesson Plans
    • Reusable Learning Object and Assessment Tool
    • Assessment
  • Blogs
    • Education
    • Recipes
    • Foraging
  • Contact