Submissions from 2018
The Parisian Immigrant Cook: Who Are You?, Siobhán Gough
Submissions from 2009
Enzymatic Synthesis of Galactooligosaccharides From Whey Permeate, Federica Manucci
Submissions from 2008
Heritage Awareness in County Wicklow., Anne Dagg
The Feasibility of Producing Vacuum-Packed Fermented Vegetable Products., Antoni Llovera
Submissions from 2007
Time-temperature and Relative Humidity Profiles of Chilled and Frozen Foods in Retail Outlets Nationwide, and Evaluation of Related Practices, Caroline Garvan
An Examination of Indicators of Sustainable Development for Tourism, June Phelan
Submissions from 2005
Efficacy of Innovative Anti-microbial Decontamination of Minimally Processed Vegetables, Christina Busquets i Tortosa
Submissions from 2004
Synthesis, Characterisation and Biological Activity of Transition Metal Complexes of Thiabendazole, Rachel Kelly
Submissions from 2003
The Application and Evaluation of Modified Atmosphere Packaging in Selected Minimally Processed Vegetables, Aine Greene
Safety Performance on Three Construction Sites, Seosamh Mac Aodha
Aspects of Recreational Access in the Wicklow Uplands: the Lough Dan and Lough Tay Catchment, a Case Study, Mieke Muyllaert
Submissions from 2002
An Investigation of the Safety of High Risk Sandwich Bar Foods Through the Application of Microbial Analysis, Temperature Monitoring and Microbial Predictive Modelling, Marie-Clare Maher
Submissions from 2001
An Integrated Risk Assessment Tool to Evaluate the Existing Risk Managment System Within a Health Care Facility, Laura F. Breen
Development of microbial inocula for silage fermentations, Plunkett Clarke
The Effect of Low Temperature Blanching on the Texture of Whole Processed New Potatoes, Helen Crowley
The Implementation of Strategic Planning in Irish Hotel Groups., Frances Alexandra Keys
Submissions from 2000
Compositional Changes in Selected Minimally Processed Vegetables, Emer O'Reilly
Submissions from 1999
Detection of Genetically Modified Foods, Olivia Boyce