Prof. James Lyng

Prof. James Lyng is the subject head for Food Science at University College Dublin where he lectures in Food Process Technology, Food Physics and coordinates the Food Science Professional Work Experience programme. His scientific research centers on the use of emerging thermal and non-thermal technologies in the processing of foods. In particular, he focuses on the assessment of these technologies for accelerating reactions and/or preservation while also evaluating their impact on product quality/nutritional value and more recently has started to focus on their evaluation for extraction of bioactive compounds from foods.