Submissions from 2022
Investigating the antibacterial activity of novel metal complexes against antimicrobial resistant pathogens, Megan O'Shaughnessy
Submissions from 2021
A Critical Analysis of Gender Inequality in the Chef Profession in Ireland, Mary M. Farrell PhD
Food Edu-Care in the Primary Curriculum: A collaborative case study in an inner city DEIS Gaelscoil, Caroline McGowan
Submissions from 2020
The Social Meaning of Claret in the Lives of Georgian Ireland's Elite, 1714-1837, Tara McConnell
Recognising the Place of Food Tourism in Ireland: an Autoethnographic Perspective, John D. Mulcahy
Submissions from 2019
Irish Diplomatic Dining, 1922-1963, Elaine Mahon
Submissions from 2013
Innovative Food Product Development using Molecular Gastronomy: a Focus on Flavour and Sensory Evaluation, Mark Traynor
Submissions from 2012
A Phenomenology of Fitness from Consumption to Virtuous Production, Ross Neville
Submissions from 2010
An Investigation into Factors Influencing the Sensory Properties of Selected Irish Grown Organic and Conventional Vegetables, Clare Gilsenan
Submissions from 2009
Food Anxieties: Issues for the Food Sector, Denise Kelly
The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History, Máirtín Mac Con Iomaire