Academic Staff

Dr. Thelma Egan

Lecturer

www.linkedin.com/in/thelma-egan

Profile

Dr Thelma Egan is a food scientist with broad analytical chemistry experience gained across both industry and academia. Before joining TU Dublin, she worked as the RD&A Analytical Principal Scientist at the Kerry global innovation and technology centre, contributing to research and innovation in project areas such as

Sustainable flavour systems (upcycling, plant-based, sourcing alternatives)
Health & Nutrition (flavour modulation/ enhancement, flavour-texture interactions)
Advanced technology and data science (metabolomics, data-driven prediction models for food design)

With a first-class honours BAgrSc in Food Science from University College Dublin, she completed her PhD at University College Dublin, focusing on the development of protein-based systems for delivering bioactive ingredients, and was awarded a Fulbright Scholarship to undertake research at the University of California, Davis.

A postdoctoral role in the Food for Health Ireland collaborative research hub fostered an interest in academic–industry partnerships, an approach that continues to inform her work in linking curiosity-driven research with real-world application.

Her work has involved a range of areas including analytical chemistry, flavour science, and product development, with a particular interest in how food structure influences taste and functionality.

Alongside her scientific work, she has also contributed to teaching, mentoring students, supporting early-career development and promoting careers in STEM

Workplace mentor to the National “Apprentice of the Year” 2024
Lead for “Retain” pillar in Connecting Women in Technology at Kerry 2025-2026
Elected Food Group committee member (Royal Society of Chemistry) Current

Academic Interests

Food chemistry, Flavour chemistry, Analytical science, Food material science

Research Interests

Food chemistry and flavour chemistry – Exploring the chemical and molecular basis of taste, aroma and food quality
Food material science – Investigating the relationship between texture, structure and functionality
Advanced analytical techniques – Characterising complex food matrices to better understand compositional and physicochemical properties