Research and Publications

Projects and Research:

KA202 Erasmus 'SCOOK' project (2022 - 2025)

Project description: I am currently a member of the Irish team involved in this project, with the title Sustainability in Culinary Practices: Tradition and Innovation
towards a Sustainable, Digital, and Innovative Future. The project is being coordinated by the Atlantic Technological University (ATU) Galway City, Ireland with its partners Mediterráneo Culinary Center Spain, Lycée Jesse de Forest, Avesnes sur Helpe, France and University St Kliment Ohridski Bitola, Faculty of Tourism and Hospitality, Ohrid, North Macedonia. The objectives are:

Implementation of a repeated multi-country cross sectional SNAPSHOT to assess SUSTAINABILITY AWARENESS of the target groups.
Development of a HANDBOOK on Recycling for CULINARY VET.
Organisation of transnational WEBINARS to discuss traditional and innovative cooking methods & SUSTAINABILITY.
Development of multilingual & inclusive interactive digital teaching and learning resources on SUSTAINABILITY for fish, meat, dairy & baking, cereals, vegetables, & fruit.

Project Website

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.

GMIT/CUA PhD Completion Scholarship (Co-supervisor, 2020 - 2022)

Project description: I was a Co-supervisor on this GMIT/CUA PhD Completion Scholarship research project. The project commenced in 2020 and was running for a duration of 24 months with the title “Inclusion of under-utilised marine ingredients in new seafood product development: effect on physico-chemical characteristics, nutrition and consumer acceptance”

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

KA202 Erasmus 'REVER' project (2019 - 2020)

Project description: I was a member of the Irish team involved in this project, which aimed 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) worked on developing a hotel and catering 'European passport' that explains the modules, training, skills, and competencies of graduates of the courses to employers. This enabled graduates to work and train abroad seamlessly as employers will understand in detail what the ‘passport’ means.
The partnerships was 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 Co-supervised this Master Scholarship research project. The project commenced in September 2018 and was 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.

Project description: Development of formulations of mayonnaise-based condiment, including analysis of key quality indicators during shelf life, sensory analysis and advice on process scalability within the current production facilities
Company: Builín Blasta
Year: 2024/25

Project description: Development of a process approach and analysis to assess and review the effect of changes in the formulation on selected organoleptic characteristics and level of oxidization in a rapeseed oil and algae oil products
Company: Sussed
Year: 2022/23

Project description: Development and analysis of baby food products
Company: BIA Baby Food
Year: 2021/22

Project description: Development of a process approach and analysis of for new rose petal extract products
Company: America Village Apothecary
Year: 2021/22

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:

Hoeche, U., Berthaud, S., Noci, F., Hoult, E., Reid, M., Newman, C. (2025) Digital tools to advance sustainability in culinary training in Ireland and Europe. 5th DigitalEd Conference, ATU, Galway, Ireland, May 13th, 2025 (accepted and presented)

atu_digitaled_25_conference_abstract.pdf
File Size:	35 kb
File Type:	pdf