Two students graduated today with MSc degrees in the cheese area. Marvin Jiwan (left) worked on the use of yeast adjuncts and Cheddar quality while Eric Dunlea (right) worked on a processed cheese-enzyme modified cheese hybrid. Both are now gainfully employed; Marvin is still in UCC (for the moment) working on a project in Nutritional Sciences while Eric works for R&D with Dairygold.
In addition, our first four "2+2" students from China (who completed their first two years of study in Beijing Technical and Business University and then transferred to UCC for the final two years) graduated with their BSc degrees in Food Science (shown below with Dr Michael Murphy, President of UCC).
