• Effects of herd diet, protein fortification and coagulation conditions on in-vat curd syneretic properties and ripening profiles of Maasdam cheese 

  Panthi, Ram Raj (University College Cork, 2018)

  This thesis describes a series of studies undertaken to underpin developments in the Irish cheese industry, particularly an increased interest in the potential of achieving market advantage through the promotion of grass- ...
• Rich-context: an unsupervised context-driven recommender system based on user reviews 

  Peña, Francisco J. (University College Cork, 2019)

  In the digital era, users have, more than at any point in history, a large amount of products or services to choose from. Recommender systems help to overcome this problem by suggesting which products or services to consume ...
• A methodology for the introduction of integrated building energy systems 

  Sirr, Seán (University College Cork, 2018)

  There is an increasing awareness around the impact that society is having on global environmental issues, specifically in relation to the use of natural resources, and, in particular, the use of limited energy resources ...
• Dynamically reconfigurable long-reach PONs for high capacity access 

  Carey, Daniel (University College Cork, 2019)

  Fibre-to-the-Premises (FTTP) is currently seen as the ultimate in high-speed transmission technologies for delivering ubiquitous bandwidth to customers. However, as the deployment of network infrastructure requires a ...
• Fundamental study of natural and synthetic antimicrobial peptides as novel preservatives against fungal food spoilage 

  Thery, Thibaut L. C. (University College Cork, 2019)

  A large part of food loss is associated with the development of fungal contamination at early or late stages of production. This spoilage, via the production of mycotoxins, has potentially disastrous consequences on ...

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