Submissions from 2022
Developing Tasty and Nutritious Sustainable Foods Using Note by Note Cooking and 3D Food Printing, Roisin Burke, Pauline Danaher, and Maria Peña Niebuhr
Submissions from 2021
New Beginnings in Reading (Irish) Literature: A Gastrocritical look at George Moore's 'Home Sickness' and Colm Toibin's Brooklyn, Anke Klitzing
Submissions from 2020
A Class Act - Revising Food Classifications to Enable Automated Assessment of Compliance with Food-based Dietary Guidelines, H. Al-Sehaim and F. E. Douglas
Submissions from 2018
Project-Based Learning and Note by Note Cooking: Two ingredients to Enhance Student Learning and Creativity, Roisin Burke and Pauline Danaher
The Power of Wine Language - Critics, Labels and Sexism, Diarmuid Cawley
Investigating the Enduring Fascination with Dublin's Victorian Pubs, James Peter Murphy
The Wine Tasting Experience: A Profit Generator, James Peter Murphy
Training of a New Generation of Talents Capable of Working Across Borders and Sectors, with an Inclusive Approach of Food Innovation: the Case of FIPDes, the ERASMUS Mundus Joint Master’s Degree in Food Innovation and Product Design., Barbara Rega, Marwen Moussa, Isabelle Laissy, Clemence Mian, Roisin Burke, Anna Cruickshank, Erik Andersson, Daniel Hellstrom, Paola Piombino, and Paola Vitaglione
Submissions from 2017
An Investigation of the Factors Influencing Consumer Wine Choice, Margaret Connolly
Memories and the Wine Tourism Experience, Margaret Connolly
Embedding Ethical and Sustainable Thinking in the Entrepreneurial Mindset, Kathleen Farrell
Working from home: A double edged sword, Kathleen Farrell
Submissions from 2016
Exploring the Influence of Holidaying in Wine Producing Countries on Consumer Wine Choice, Margaret Connolly
Examining Best Practice for a Post-Graduate Module in Food Entrepreneurship, Kathleen Farrell
Careers in Culinary Arts, James Peter Murphy
Overcoming Fraud & Dishonesty in the Hospitality Industry, James Peter Murphy
Poitín – a Spirit of Rebellion and Inspiration, James Peter Murphy
Service, Sale and Marketing of Alcohol for the Tourism, Hospitality and Retail Industries, James Peter Murphy
Submissions from 2015
Structured Work Placement within the School of Culinary Arts and Food Technology: A Focus on Mobility Matters and Measured Outcomes, Franklyn Jacoby, Frank Cullen, and Stephen Shanley
Submissions from 2014
Are Your Cellars Safe?, James Peter Murphy
Cocktails: Profitable Assets or Expensive Beverage Offerings, James Peter Murphy
Craving Alcohol, James Peter Murphy
Developing Craft Beer Sales Opportunities: the Beer Tasting Experience, James Peter Murphy
Managing the Responsible Service of Alcohol: Are We Meeting Our Obligations?, James Peter Murphy
Reducing Conflict and Violence in Hospitality Establishments., James Peter Murphy
Seeing Others as Others See Us, James Peter Murphy
Waste Management and Energy Recovery: a Significant Business Issue, James Peter Murphy
Developing Food Provenance in the 'Boyne Valley', Dermot Seberry
Submissions from 2013
‘[os mentis] mouth to mouth’ with Nicola Masciandaro, Máirtín Mac Con Iomaire, Edia Connole, Patrick Zaidan, and Scott Wilson
Submissions from 2012
Dublin's Eucharistic Congress, Kevin Griffin, Hadil Faris, and Anne Griffin
The Challenge of Implementing a Sustainable Tourism Assessment Tool in an Urban Environment, Kevin Griffin, Sheila Flanagan, and Jane Fitzgerald
The Hotel as the Holiday/Stay destination: Trends and Innovations., Gereva Hackett and Detta Melia
Shaken not Stirred – The Evolution of the Cocktail Shaker, James Peter Murphy
Submissions from 2011
ACHIEVingSustainable Tourism Futures: Putting the DIT-ACHIEVModel into Practice, Jane Fitzgerald, Sheila Flanagan, and Kevin Griffin
Putting the DIT-ACHIEV Model into Practice “Empowering the Tourism Industry”, Kevin Griffin, Sheila Flanagan, and Jane Fitzgerald
Corned Beef: an Enigmatic Irish Dish, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher
Corned Beef: An Enigmatic Irish Dish, Máirtín Mac Con Iomaire and Padraig Og Gallagher
How do Doctoral Research Academics Perceive their Research Activities to be of Benefit to Undergraduate Students?, James Mc Cauley
Key Factors that Inhibit and Facilitate the Integration of Transferable Skills into Higher Education, James Mc Cauley
Towards the Integration of Key Skills (KS) into an Undergraduate Curriculum in an Irish Higher Education Institution (HEI), James Mc Cauley
Submissions from 2010
Hidden Voices from the Culianary Past: Oral History as a Tool for Culinary Historians, Mairtin Mac Con Iomaire
Submissions from 2009
The History of the Potato in Irish Cuisine and Culture, Mairtin Mac Con Iomaire and Pádraic Óg Gallagher
An Investigation of the Sensory Properties of Legumes as Influenced by Irish Consumer's Knowledge and Acceptance., Anne O'Leary, Therese G. Cadden, and Ivano Caprioli
Submissions from 2008
Managing a Flexible Workforce, James Peter Murphy
Submissions from 2007
Exploring the Linkage between Work Flexibility and Work-life Balance in the Hospitality industry, Kathleen Farrell
The History of Eggs in Irish Cuisine and Culture, Mairtin Mac Con Iomaire and Andrea Cully
Submissions from 2006
The History of Seafood in Irish Cuisine and Culture, Mairtin Mac Con Iomaire
Submissions from 2004
Mentoring: a model for the future nurturing of Culinary Talent, Mairtin Mac Con Iomaire
Submissions from 2003
The Pig in Irish Cuisine past and present, Mairtin Mac Con Iomaire