Martin Wilkinson

Present Position: Senior Lecturer Qualifications:B.Sc, M.Sc, Ph.D

Former Positions

• Head of Cheese Research Department and Senior Research Officer, Teagasc
• Moorepark Food Research Centre
• Product Development Manager, Waterford Foods

Current Research Interests

• Food Safety, Microbial Flow Cytometry, Safety and Sensory aspects of low sodium ready meals, Autolytic and Permeabilisation processes in Lactic Acid Bacteria, Accelerated Cheese ripening, Food Enzymology.

Recent Publications

• Authors: Hickey, D.K., Kilcawley, K.N., Beresford, T.P., & Wilkinson, M.G. (2007) Title: Lipolysis in Cheddar cheese made from raw, thermized and pasteurized milks. Journal: Journal of Dairy Science. 90, 47-56.
• Authors:Cronin, U. and Wilkinson, M.G. (2007). The Use of Flow Cytometry to Study the Germination of Bacillus cereus Endospores. Journal: Cytometry Part A. 71A, 143-153.
• Authors:Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Sheehan E.M, & Wilkinson, M.G. (2007) Title: Starter strain related effects on the biochemical and sensory properties of Cheddar cheese. Journal of Dairy Research, 74, 9-17
• Authors:Sheehan, J.J., Fenelon, M.A., Wilkinson, M.G. and Mc Sweeney, P.L.H. (2006) Title: Effect of cook temperature on starter and non-starter viability, cheese composition and ripening indices of a semi-hard cheese using thermophilic cultures. Journal: International Dairy Journal, available on line Dec 6th 2006. doi: 10.1016/jidairyj.2006.08.011
• Authors:Hannon, J. A., Kilcawley, K. N., Wilkinson, M. G., Delahunty, C. M. and Beresford T. P. (2006) Title: Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder. Journal: Journal of Dairy Science 89, 3749-3762
• Authors:Hickey. D.K., Kilcawley, K.N., Beresford, T.P. and Wilkinson, M.G. (2006) Title: Starter bacteria are the prime agents of lipolysis in Cheddar cheese. Journal: Journal of Agricultural and Food Chemistry. 54, 8229-8235.
• Authors:J.A. Hannon,. Kilcawley, K.N., Wilkinson, M..G., Delahunty,C..M., and Beresford, T.P. (2006) Title: Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus. Journal: International Dairy Journal, available on line March 2006. doi: 10.1016/jidairyj.2006.03.001
• Authors:Hickey, D.K., Kilcawley, K.N., Beresford, T.P. Sheehan, E.M and Wilkinson, M.G. (2006) Title: The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese. Journal: International Dairy Journal, (16), 679-690.
• Authors:Sheehan A, O’ Loughlin C, O’ Cuinn G, FitzGerald R.J, and Wilkinson M.G. (2006) Title: Proteolytic enzyme activities in Cheddar cheese juice made using Lactococcal starters of differing autolytic properties. Journal: Journal of Applied Microbiology, (100) 893-901.
• Authors:Kilcawley, K.N., Wilkinson, M.G. and Fox, P.F. (2006) Title: A novel two-stage process for the production of enzyme-modified cheese. Journal: Food Research International, 39, 619-627.
• Authors:Sheehan A, O’ Loughlin C, O’ Cuinn G, FitzGerald R.J, and Wilkinson M.G. (2005) Title: Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by Flow cytometry: implications for intracellular enzyme accessibility. Journal: Journal of Applied Microbiology, 99. 1007-1018.
• Authors:Hannon, J.A.,Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A and Beresford. T.P. (2005) Title: Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening . Journal: International Dairy Journal, 15, 263-273.
• Authors:Wilkinson, M.G. and Kilcawley, K.N. (2005) Title: Mechanism of enzyme incorporation and release of enzymes in cheese during ripening. Journal: International Dairy Journal, 15, 817-830.
• Authors:Collins, Y.F., Mc Sweeney, P.L.H and Wilkinson, M.G. (2003) Title: Lipolysis and Free Fatty Acid Catabolism in Cheese: A Review of Current Knowledge. Journal: International Dairy Journal, 13, 841-866.

Contact Details

• Tel: + 353 (0) 61-213440
• Fax: + 353 (0) 61-331490
• Email: Martin.Wilkinson@ul.ie