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 :
  • 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:  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) 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
File Size: 1207 kb
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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
File Size: 850 kb
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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
File Size: 245 kb
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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 and Blogs:
  • 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
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