James G. Lyng

　　Title: Professor, Food Science Subject Head, Food Science

　　Programme Option Coordinator and IFT CFS.

　　Address: School of Agriculture and Food Science, University

　　College Dublin, Belfield, Dublin 4, Ireland.

　　Tel: +353 01 7167710

　　Email:james.lyng@ucd.ie

　　Education Background:

　　1991-1995       PhD, University College Dublin

　　1986-1991       BAgrSc (Agricultural Chemistry), University College Dublin

　　Working Experiences:

　　2014-To Date  Professor in Food Science, University College Dublin

　　2005-2013       Senior Lecturer in Food Science, University College Dublin

　　2002-2005       College Lecturer in Food Science, University College Dublin

　　1997-2002       Assistant Lecturer in Food Science, University College Dublin

　　1995-1997       Research Officer, Teagasc, Ashtown Food Research Centre

　　Research Interests:

　　Emerging thermal, ‘non-thermal’ technologies and light in the processing of foods with particular reference to the assessment of these technologies for accelerating reactions and/or preservation and their impact on product quality/nutritional value. Evaluation of these technologies for extraction of bioactive compounds from foods.

　　Professional Activities：

　　Vice President of the Institute of Food Science and Technology of Ireland, External examiner for Undergraduate and Postgraduate degree programs, IFT Member, IFT Certified Food Scientist, Member of IFT Non-thermal Processing Division.

　　Peer review of numerous scientific journals.