As Senior Technical Officer, Deirdre provides technical support to staff, researchers and students as well as overseeing laboratory health and safety practices and delivering outreach activities. She is actively involved in the Physics Equality and Diversity committee, having co-chaired and co-edited the department’s successful Athena Swan Bronze and Silver awards along with Institute of Physics Juno Practitioner and Champion awards. She is a working member of the GENERA Network and is involved in developing workshops on Career Development and on Inclusive Teaching in physics.

Deirdre has a PhD in Food Science and Health and has worked in industry and academia. This includes being Quality and Technical Manager for Guinness Products Ltd., a busy food ingredients company and a Senior Research Fellow in UL Food Science Research Centre. She was a researcher on an EU-FP5 project and wrote funding proposals to successfully become principal investigator on an Enterprise Ireland project and coordinator of a Department of Agriculture, Fisheries and Food funded project.

Her role in Guinness Products Ltd. focused on customer support and business development involving liaison with of customers and suppliers to ensure delivery of high-quality products and timely resolution of technical issues. She managed the company’s ISO-based quality system; updating quality procedures and information storage systems to improve efficiency and productivity.

Deirdre is currently studying for a Certificate in Workplace Transversal Skills to gain new skills and competencies regarding co-operation in the workplace.

BSc Industrial Biochemistry / PhD Food Science and Heath


Selected List:

[1] Buckley, D.N., Oboroceanu, D., Quill, N., Lenihan, C., Nı Eidhin, D., Albu, S.P., Lynch, R.P. (2018) Measurement and Computer Simulation of Catholyte Stability in Vanadium Flow Batteries (VFBs). Journal of The Electrochemical Society, 165 (14) A3263-A3274.

[2] Oboroceanu, D., Quill, N., Lenihan, C., Nı Eidhin, D., Albu, S.P., Lynch, R.P. Buckley, D.N., (2017 Effects of Temperature and Composition on Catholyte Stability inVanadium Flow Batteries: Measurement and Modeling. Journal of The Electrochemical Society, 164(9), A2101-A2109.

[3] Petchsingh, C., Quill, N., Joyce, J.T., Ní Eidhin, D., Oboroceanu, D., Lenihan, C., Gao, X., Lynch, R.P., Buckley, D.N. (2016) Spectroscopic Measurement of State of Charge in Vanadium Flow Batteries with an Analytical Model of V IV -V V Absorbance. Journal of The Electrochemical Society 163 (1) , A5068-A5083.

[4] O’ Dwyer, S.P., O’ Beirne, D., Ní Eidhin, D., O’ Kennedy, B.T. (2013) Effects of emulsification and microencapsulation on the oxidative stability of camelina and sunflower oils. Journal of Microencapsulation, 30(5), 451–459.

[5] O’ Dwyer, S.P., O’ Beirne, D., Ní Eidhin, D., Hennessy, A.A., O’ Kennedy, B.T. (2013) Formation, rheology and susceptibility to lipid oxidation of multiple emulsions (O/W/O) in table spreads.containing omega-3 rich oils. LWT - Food Science and Technology, 51, 484-491.

[6] Frohlich, A., O'Dea, G., Hackett, R., O'Beirne, D., Ní Eidhin, D. and Burke, J. (2012) Stabilization of Camelina Oil with Synthetic and Natural Antioxidants. Journal of the American Oil Chemists Society, 89(5), 837-847.

[7] O'Beirne, D., Murphy E. and Ní Eidhin, D. (2011) Effects of Argon Enriched Low-Oxygen Atmospheres and of High-Oxygen Atmospheres on the Kinetics of Polyphenoloxidase (PPO). Journal of Food Science, 76(1), E73-E77.

[8] Ní Eidhin, D. and O'Beirne, D. (2010) Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying. International Journal of Food Science and Technology, 45(3), 444–452.

[9] Ní Eidhin, D. and O'Beirne, D. (2010) Oxidative stability and acceptability of camelina oil blended with selected fish oils. European Journal of Lipid Science and Technology, 112(8), 878–886.

[10] Ní Eidhin, D., Degn, P. and O'Beirne, D. (2010) Characterization of polyphenol oxidase from Rooster potato (Solanum tuberosum cv Rooster). Journal of Food Biochemistry, 34(1), 13-30.

[11] Selinheimo, E., Ní Eidhin, D., Steffensen, C., Nielsen, J., Lomascolo, A., Halaouli, S., Record, E., O'Beirne, D., Buchert, J. and Kruus, K. (2007) Comparison of the characteristics of fungal and plant tyrosinases . Journal of Biotechnology, 130(4), 471-480.

[12] Ní Eidhin, D., Murphy, E. and O'Beirne, D. (2006) Polyphenol oxidase from apple (Malus domestica Borkh. cv Bramley's seedling): Purification strategies and characterization. Journal of Food Science, 71(1), C51-C58.

[13] Ní Eidhin, D., Burke, J. and O'Beirne, D. (2003) Oxidative Stability of 3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower Spread. Journal of Food Science, 68(1), 345-353.

[14] Ní Eidhin, D., Burke, J., Lynch, B. and O'Beirne, D. (2003) Effects of Dietary Supplementation with Camelina Oil on Porcine Blood Lipids. Journal of Food Science, 68(3), 671-679.