1. Dr. Anne Maria Mullen Ph.D Principal Research Officer Teagasc, Food Chemistry and Technology Department.

2. Education 1986: Leaving Certificate: Portumna Community School Biology, Physics/chemistry, French, … 1991: National University of Ireland, Galway. B.Sc. Biochemistry Science Degree: Biochemistry, Immunology 1996: National University of Ireland, Galway. Ph.D. (Pharmacology) Dietary fatty acids – neurological impact 2007– Diploma in project management (1 st Class Honours), Institute of Public Adminstration

3. Work Experience Summer 1987 (2 nd Year Degree) R esearch assistant in Havard Dental School Bone proteins 1995 (during PhD): 9 months research experience hospital research laboratory in Brittany, France. 1996: 6m meat research post : Teagasc, 1997: 3 year research post 1998: Permanent research post Research officer Senior researcher Principal Researcher (HoD, 2005-2010)

4. Why I choose Science Enjoyed biology and really wanted to understand how ‘things’ work at a biochemical level Science helps us understand how everything works If we know how it works, can we improve it, fix problems, anticipate the outcome… Science make a huge impact on people’s lives, environment and economies - technologies changing all the time Many and varied job opportunities nationally and internationally Irish science degree and PhD recognised worldwide Opportunity to travel – visiting scientist and attending conferences

5. Teagasc – Dublin Food Chemistry and Technology

6. The science of meat quality? How can science be of interest when all I want is a nice tender, flavoursome juicy piece of meat for my dinner?

7. Eating quality of meat is variable 1 in 5 beef steaks are unacceptably tough

8. Why is it variable? What can influence eating quality of meat? Can we do anything to improve it?

9. Research Programme Using molecular biology tool to study gene sequence and expression to gain a greater understanding of economically important traits in agriculture particularly fertility, health, muscle growth and their response to feeding Proteome Profile Gene Expression DNA Markers Connective tissue Myofibrillar structure

10. Introducing meat quality into Irish beef breeding indices

11. Has science a role to play in meat products? Do you like your sausages or burgers hard/soft juicy/dry salty/spicy high/low fat Understand how components in meat, ingredients and processing all interact to give you different types of quality

12. Science-led approach to developing new products Confocal microscopy (fast green, nile red) Visualise the distribution of fat & protein Fat (green) protein (red) Fat cells 100% fat substitution 66% fat substitution Knowledge-led product formulations

13. My Role Lead a research group – postdoctoral scientist, PhD students, undergraduate students Design (new ideas) and manage research projects Help guide lab work Help write our research findings into papers for publication Present research findings at national and international conferences Apply for funding to carry out research – SFI, DAFM, EU Communicate and discuss research ideas with my colleagues and collaborators Communicate with industry! Focus of research must have applications focus.

14. My typical day… A lot of computer work, phone, meetings Managing projects and people – emails, administrative duties Meet students and colleagues to discuss strategies and results Writing grant proposals and papers –reading research papers Attend & present research findings at international conferences Liaise with colleagues, national and international groups to plan new projects On committees, working groups, interview boards, evaluating PhD theses etc.

15. Scientists… Love knowledge, Love exploring, finding out about things Enjoys working with latest technologies etc Flexible Sees the positive in situations Contributes to developing research area Energetic enthusiasm Resilient Communicates Self confidence – self belief

16. QUESTIONS??