• Quantitative and mechanistic analysis of impact of novel cassava-assisted improved processing on fluid transport phenomenon in humidity-temperature-stressed bio-derived films 

  Tumwesigye, Kashub S.; Oliveira, Jorge C.; Sousa-Gallagher, Maria J. (Elsevier Ltd., 2017-04-21)

  Bio-derived films’ realistic performance integrity is ascertained by their resilience in highly-stressful storage conditions, a function of its ability to respond timely and manages fluid barrier appropriately. Bio-derived ...
• Caking behaviour of food powder binary mixes containing sticky and non-sticky powders 

  Fitzpatrick, John J.; O'Connor, J.; Cudmore, M.; Dos Santos, D. (Elsevier, 2017-02-23)

  Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes ...
• Analysis of the failure of cracked biscuits 

  Garcia-Armenta, Evangelina; Gutierrez, Gustavo; Anand, Saurabh; Cronin, Kevin (Elsevier Ltd., 2016-10-12)

  Cracks or checks in biscuits weaken the material and cause the product to break at low load levels that are perceived as injurious to product quality. In this work, the structural response of circular digestive biscuits, ...
• Exploring sustainability themes in engineering accreditation and curricula 

  Byrne, Edmond P.; Desha, Cheryl J.; Fitzpatrick, John J.; Hargroves, Karlson (Emerald, 2013)

  Purpose: This paper aims to present key findings from an inquiry into engineering accreditation and curricula renewal. The research attempted to ascertain conceptions of requisite sustainability themes among engineering ...
• Educating engineers to embrace complexity and context 

  Byrne, Edmond P.; Mullally, Gerard (ICE Publishing, 2014-10)

  Education represents a key intervention point in encouraging the emergence of a professional engineering ethos informed by a sustainability ethic. In terms of establishing an appropriate relationship between sustainability ...

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