Research and Publications

Projects and Research:

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 Galway - Mayo Institute of Technology.

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) 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

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:

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.

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