His winning PhD thesis presents a detailed exploration of chlorate dynamics in dairy processing and proposes a novel solution for chlorate management. Chlorate is a contaminant that can find its way into dairy products through chlorinated water and products used during the cleaning of processing equipment. Due to its adverse health effects, the presence of chlorate in dairy products is strictly regulated. Understanding chlorate’s entry, partition, and fate in dairy production is vital to ensuring the safety and quality of dairy products across a global industry.

A key aspect of Dr McCarthy’s study involved developing an industrially feasible approach to chlorate removal from milk using membrane filtration, which had not been performed before this research. At Teagasc Moorepark, using this filtration method, Dr McCarthy demonstrated a significant reduction in chlorate levels of ~60% per unit of dry matter at an industrial scale. The results of this study make a strong case for the potential of membrane filtration as a critical control step for chlorate management that will enhance the safety and quality of dairy products globally.