Our Contributors

Dr. Lisa Ryan, a Registered Nutritionist, joined ATU in 2015 from Monash University. Lisa co-founded the Irish Concussion Research Centre and is widely published in concussion, nutrition, and functional foods, with research focusing on female rugby players and concussion management.

Dr. Helen Sheridan is the founder and academic director of the NatPro Centre for Natural Product Research located at TCD (2019 – to date).  Helen returned to UCD on an Irish Government Fellowship and carried our research and teaching there, in the area of natural products before taking up her academic position in the SoPPS at TCD.

Mónica graduated in Pharmacy from the University of Granada in Spain and did her doctoral thesis on molecular biology at a Research Center of the Spanish National Research Council (CSIC). She specializes in probiotic strains isolated from human milk and is the author of 80 scientific publications, more than 40 related to probiotics, and is also listed as an inventor on 8 patents, 3 of them on probiotics.

Mollie is an Assistant Marketing Manager in Cognitive Health on Kerry’s Global ProActive Health team. She holds an MSc in Insight & Innovation from Dublin City University, a BSc in Human Nutrition from University College Dublin and is a Registered Associate Nutritionist (ANutr).

John O’Connor leads the performance nutrition strategy at Kerry GAA as well as running Target Nutrition, a coaching platform he founded that’s committed to a food-first, evidence-based approach. He is a professional doctoral candidate at the University of Limerick, and holds a BSc in Sport & Exercise Science, an MSc in Exercise & Nutrition Science, and lectures the Fundamentals of Nutrition at Sacred Heart University in Dingle.

Hilary McCahill is a registered dietitian fascinated with food safety, quality, and sustainable nutrition. She has a qualification in human nutrition and dietetics and is registered in both Ireland and the UK. She is passionate about high quality food production and using nutrition communication effectively to breakdown scientific findings (to ensure they are accessible to all).

Graduated with honors from INRS-Armand-Frappier Institute, Dr Mathieu Millette is an authority on probiotics for over 20 years. Seasoned microbiologist, lecturer and Scientific Director for Kerry company, he leads a team of talented scientists dedicated to elucidate the mechanisms of action of probiotic bacteria and to understand the interactions between beneficial microorganisms, the gut microbiome and the immune system.

Niall Higgins, Ph.D joined Kerry in 2016 in a role responsible for the development of Kerry enzyme technologies, driving the full innovation chain from concept design to product delivery. Since then Niall has held multiple positions within Kerry as R&D Manager, Integration Lead, Senior Business Development Manager and Global Product Director based in Naas, Ireland.

Dr Laura Collins is the RD&A lead for Cognitive Health at Kerry. Laura completed a PhD in Immunology at Dublin City University investigating possible therapeutics for inflammatory diseases. Laura took the learnings from her PhD into her postdoctoral research for Food for Health Ireland (FHI) to identifying foods with immune-modulating capabilities.

Colin Hill has a Ph.D in molecular microbiology and is a Professor in the School of Microbiology at University College Cork, Ireland. He is also a founding Principal Investigator in APC Microbiome Ireland, a large research centre of over 300 scientists devoted to the study of the role of the gut microbiota in health and disease.

Abby is a highly motivated sustainability professional with a strong passion for developing sustainable systems that foster equitable and prosperous futures for all. Abby is currently a Senior Sustainability Specialist at Kerry where she works to support sustainable nutrition solutions for the food and beverage industry.

Farrah Gilsenan has over 15 years’ experience in the food industry working across multiple roles in commercial, business development, innovation, and marketing. Farrah is currently a Global Marketing Director in Kerry’s Taste business. Farrah graduated from Ulster University with a Bachelor of Science in Human Nutrition.

Sean Ging is a Global Senior Marketing Executive at Kerry Group. Sean graduated with a Bachelor's degree in International Commerce & French from the University College Cork in Ireland.

Alex is the founder and CEO for W2O, a flavor technology firm for the past fifteen years based in the USA. He specializes in creating Better Food with niche expertise in contemporary taste & smell neuroscience and state of art clean label plant-based ingredients.

Katherine Ceschi is a dedicated Scientist for Taste Innovation at the Beloit Kerry Center. With a Bachelor of Science in Chemistry from UW-Whitewater, Katherine began her journey at Kerry as an intern in the Taste Innovation department six years ago. Her passion and expertise quickly made her an invaluable member of the team, leading to a full-time position at the end of her internship.

Aisling has over 25 years of experience working in nutritional science including scientific research, clinical nutrition, science communications, and nutritional science & regulations. Her current role involves maintaining the KHNI website, which involves regularly adding content as well as organising KHNI webinars. Additionally, Aisling will continually look for opportunities where the KHNI can participate at external conferences and trade shows.

A global thought leader, Jack has delivered more than 500 keynote speeches in 50 countries on the future of food. Degrees include: J.D. in Law, M.S. in Environmental Science, B.S. in Biology and B.A. in Psychology and Chemistry.

Juan Aguiriano is a corporate sustainability pioneer with over 30 years’ experience leading businesses and working at C-suite level at some of the world’s biggest food, chemical and fibers companies to provide strategic guidance in helping develop and implement innovative strategies to transform businesses and operations towards triple-bottom line sustainability.

Beatriz is driven by a passion for creating a delicious and resilient food future for all. She works with companies, organizations, and investors to push forward breakthrough solutions. She has travelled around the globe meeting “food heroes”: farmers, scientists, entrepreneurs, and policymakers, transforming the way we eat.

Sarah Corcoran was always passionate about the area of health and nutrition and then completed a master’s in Public Health Nutrition in ATU Sligo, graduating in 2022. She also presented some of her research at the Nutrition Society of Ireland conference in Cork University.