Submissions from 2021
Adopting a Systematic Approach to Tasting Cider within the Irish Craft Cider Industry, Richie Brady
A Critical Analysis of Gender Inequality in the Chef Profession in Ireland, Mary M. Farrell PhD
From Alsace to America: The Development and Migration of Ashkenazi Jewish Cuisine from its origins in Eastern France, Angela Hanratty
Food in Tourism and the Role of the Artisan Food Producer in Ireland: A Phenomenological Study, Rebecca O'Flynn
Submissions from 2020
Commensality and Connection: How Shared Food Experiences Connect Characters in Philip Pullmans His Dark Materials, The Book of Dust and ‘Lyra’ Stories, Susan Anna Grace
Foodism in Ireland 2019: feeding foodie philosophy or showing a shift in contemporary food culture?, Sinead Reil
Submissions from 2019
The Contribution of P. G. Wodehouse to the Field of Gastronomy through his Character, the French Chef, Anatole, Elizabeth Wilson
Submissions from 2015
An Investigative Study Into the Beneficial Use of Seaweed in Bread and the Broader Food Industry., James A. Griffin
Submissions from 2014
Austerity in 21st. Century Dublin:has Recession Altered our Relationship with Food Purchasing and Preparation?, Diarmaid Murphy
Submissions from 2010
How Do Doctoral Research Academics Perceive Their Research Activities to be of Benefit to Undergraduate Students, James McCauley