Gerard Downey is a Member of the Food Chemistry and Technology Department at the Ashtown Food Research Centre of Teagasc, Ireland’s Agriculture and Food Development Agency. He also holds the position of an Adjunct Full Professor at the School of Agriculture, Food and Veterinary Science at University College Dublin. His main research interests lie in the application of fingerprint spectroscopic techniques (mainly near infrared and mid-infrared) and multivariate data analysis to the rapid and nondestructive measurement of food quality. He is a Member of the American Association for Cereal Chemistry and has recently been a Member of the Board of Directors. Downey has participated widely in EU research projects (QUEST, FAIM, STAFANIR, FLAIR-FLOW EUROPE, TRACE) at both research and project management levels, has experience as an evaluator of EU project submissions, and has coordinated or participated in a number of nationally funded projects. He has published over 100 peer-reviewed papers and 88 technical publications and has contributed 10 book chapters.
Biography Updated on 17 January 2012