People

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 hosted at the University of California, Davis, USA.

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.

A member of the Royal Society of Chemistry since 2018, achieving Chartered Chemist status in 2023 and becoming an elected member of the RSC Food Group committee in 2025.

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.

Current teaching in TU Dublin is in the subject areas of Food Chemistry, Food Physical Chemistry and Instrumentation.

Current active project: HOPE Healthy Oats – DAFM funded 2023