Colette Fagan

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+44 (0) 118 378 5363
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Professor
- Head of Department
- Head of the Food Processing Centre.
Office
2-41Building location
Harry NurstenAreas of interest
My main research interests are in the area of ensuring the production of food products that are of consistent quality and safety. I have particular interest in process analytical technology (PAT), with a focus on the application of optical spectroscopy for the development of safe and robust processes. A PAT strategy aims to move from a paradigm of "testing quality in" to "building quality in by design".
To meet the objectives of PAT, real time sensing techniques are employed to control predetermined critical control parameters throughout the processing chain. Previous research focused on the development of an optical sensor technology for use in cheese production that predicts curd moisture content during syneresis which should enable the production of a high quality and consistent product.
Academic qualifications
- BSc (Hons) Industrial Microbiology
- MSc (Agr) Engineering Technology
- PhD Biosystems Engineering.
Publications
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Markey, O.
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Vasilopoulou, D.
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Kliem, K.
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Fagan, C.
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Grandison, A.
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Sutton, R.
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Humphries, D.
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Todd, S.
ORCID: 0000-0002-9981-923X , Jackson, K.
ORCID: 0000-0002-0070-3203 , Givens, D. , Lovegrove, J. (2022) Effect of fat reformulated dairy food consumption on postprandial flow-mediated dilatation and cardiometabolic risk biomarkers compared with conventional dairy: a randomized, controlled trial. American Journal of Clinical Nutrition , 115 (3). pp. 679-693. ISSN: 0002-9165 | doi: https://dx.doi.org/10.1093/ajcn/nqab428
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Sullivan, R.
ORCID: 0000-0002-8209-1457 , Fagan, C.
ORCID: 0000-0002-2101-8694 , Parker, J.
ORCID: 0000-0003-4121-5481 (2021) Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation. Food Analytical Methods ISSN: 1936-9751 | doi: https://dx.doi.org/10.1007/s12161-021-02074-5
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Markey, O.
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Vasilopoulou, D.
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Kliem, K.
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Fagan, C.
,
Grandison, A.
,
Sutton, R.
,
Humphries, D.
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Todd, S.
ORCID: 0000-0002-9981-923X , Jackson, K.
ORCID: 0000-0002-0070-3203 , Givens, D. , Lovegrove, J. (2021) Postprandial fatty acid profile, but not cardiometabolic risk markers, is modulated by dairy fat manipulation in adults with moderate cardiovascular disease risk: the randomized controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study. Journal of Nutrition , 151 (7). pp. 1755-1768. ISSN: 1541-6100 | doi: https://dx.doi.org/10.1093/jn/nxab050
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Vasilopoulou, D.
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Markey, O.
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Kliem, K.
,
Fagan, C.
,
Grandison, A.
,
Humphries, D.
,
Todd, S.
ORCID: 0000-0002-9981-923X , Jackson, K.
ORCID: 0000-0002-0070-3203 , Givens, D. , Lovegrove, J. (2020) Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study. The American Journal of Clinical Nutrition , 111 (4). pp. 739-748. ISSN: 1938-3207 | doi: https://dx.doi.org/10.1093/ajcn/nqz344
- Galbally, P. , Finnan, J. , Ryan, D. , Fagan, C. , McDonnell, K. (2019) The fate of nutrients and heavy metals in energy crop plantations amended with organic by-products. Environmental Technology & Innovation , 15 pp 0. ISSN: 2352-1864 | doi: https://dx.doi.org/10.1016/j.eti.2019.100434
- Kilic Bayraktar, M. , Harbourne, N. , Fagan, C. (2019) Impact of heat treatment and acid gelation on polyphenol enriched milk samples. LWT - Food Science and Technology , 113 ISSN: 0023-6438 | doi: https://dx.doi.org/10.1016/j.lwt.2019.108282
- Kliem, K. , Humphries, D. , Markey, O. , Vasilopoulou, D. , Fagan, C. , Grandison, A. , Jackson, K. , Todd, S. , Givens, I. , Lovegrove, J. (2019) Food chain approach to lowering the saturated fat of milk and dairy products. International Journal of Dairy Technology , 72 (1). pp. 100-109. ISSN: 1364-727X | doi: https://dx.doi.org/10.1111/1471-0307.12564
- Stewart, A. , Grandison, A. , Fagan, C. , Ryan, A. , Festring, D. , Parker, J. (2018) Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate. Journal of Dairy Science , 101 (10). pp. 8822-8836. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.2018-14414
- Markey, O. , Souroullas, K. , Fagan, C. , Kliem, K. , Vasilopoulou, D. , Jackson, K. , Humphries, D. , Grandison, A. , Givens, D. , Lovegrove, J. , Methven, L. (2017) Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content. Journal of Dairy Science , 100 (10). pp. 7953-7966. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.2016-12057
- Markey, O. , Vasilopoulou, D. , Kliem, K. , Koulman, A. , Fagan, C. , Summerhill, K. , Wang, L. , Grandison, A. , Humphries, D. , Todd, S. , Jackson, K. , Givens, D. , Lovegrove, J. (2017) Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial. Nutrition journal , 16 (1). ISSN: 1475-2891 | doi: https://dx.doi.org/10.1186/s12937-017-0249-2
- Bland, J. , Grandison, A. , Fagan, C. (2015) The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties. International Journal of Dairy Technology , 68 (3). pp. 454-457. ISSN: 1364-727X | doi: https://dx.doi.org/10.1111/1471-0307.12222
- Bland, J. , Bailey, A. , Grandison, A. , Fagan, C. (2015) Short communication: estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting. Journal of Dairy Science , 98 (3). pp. 1661-1665. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.2014-8723
- Bland, J. , Grandison, A. , Fagan, C. (2015) Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality. Journal of Dairy Science , 98 (1). pp. 1-8. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.2014-8433
- Bland, J. , Grandison, A. , Fagan, C. (2015) Evaluation of milk compositional variables on coagulation properties using partial least squares. Journal of Dairy Research , 82 (1). pp. 8-14. ISSN: 0022-0299 | doi: https://dx.doi.org/10.1017/S0022029914000508
- Spicer, M. , Fagan, C. , Ward, S. , McDonnell, K. (2011) Economic assessment of commercial biofuel production in Ireland. Energy Sources, Part B: Economics, Planning, and Policy , 7 (1). pp. 10-20. ISSN: 1556-7257 | doi: https://dx.doi.org/10.1080/15567240902939490
- Fagan, C. , Ferreira, T. , Payne, F. , O'Donnell, C. , O'Callaghan, D. , Castillo, M. (2011) Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis. Journal of Dairy Science , 94 (11). pp. 5350-5358. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.2011-4399
- Fagan, C. , Everard, C. , McDonnell, K. (2011) Prediction of moisture, calorific value, ash and carbon content of two dedicated bioenergy crops using near-infrared spectroscopy. Bioresource Technology , 102 (8). pp. 5200-5206. ISSN: 0960-8524 | doi: https://dx.doi.org/10.1016/j.biortech.2011.01.087
- McDonnell, K. , Cummins, E. , Fagan, C. , Orjala, M. (2010) Co-fuelling of peat with meat and bone meal in a pilot scale bubbling bed reactor. Energies , 3 (7). pp. 1369-1382. ISSN: 1996-1073 | doi: https://dx.doi.org/10.3390/en3071369
- Fagan, C. and O'Donnell, C. (2010) Dielectric sensing of salt concentrations. In: Heldman, D. and Moraru, C. , (eds.) Encyclopedia of Agricultural, Food, and Biological Engineering. 2nd edition.. Taylor & Francis , London. ISBN: 9781439811115 | doi: https://dx.doi.org/10.1081/E-EAFE-120040653
- Fagan, C. and O'Donnell, C. (2010) Cheese and other fermented, solid and semi-solid dairy products. In: Li-Chan, E. , Chalmers, J. , Griffiths, P. , (eds.) Applications of Vibrational Spectroscopy to Food Science. Wiley ISBN: 9780470742990
- Talens, C. , O'Callaghan, D. , Everard, C. , Fagan, C. , Castillo, M. , Payne, F. , O'Donnell, C. (2009) Evaluation of an improved tracer method to monitor cheese curd syneresis at varying milk fat levels in a cheese vat. Milchwissenschaft , 64 pp. 161-164. ISSN: 0026-3788
- Mateo, M. , O'Callaghan, D. , Everard, C. , Fagan, C. , Castillo, M. , Payne, F. , O'Donnell, C. (2009) Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter. LWT-Food Science and Technology , 42 (5). pp. 950-955. ISSN: 0023-6438 | doi: https://dx.doi.org/10.1016/j.lwt.2008.12.014
- Mateo, M. , Everard, C. , Fagan, C. , O'Donnell, C. , Castillo, M. , Payne, F. , O'Callaghan, D. (2009) Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making . International Dairy Journal , 19 (4). pp. 264-268. ISSN: 0958-6946 | doi: https://dx.doi.org/10.1016/j.idairyj.2008.10.014
- Fagan, C. , O'Donnell, C. , Cullen, P. (2009) Monitoring and control of mixing operations. In: Cullen, P. , (eds.) Food Mixing: Principles and Applications. Blackwell , England. pp. 107-124. ISBN: 9781405177542
- Fagan, C. and O'Donnell, C. (2009) Physical sensors and techniques. In: Nollet, L. and Toldr, F. , (eds.) The Handbook of Dairy Foods Analysis. Taylor & Francis , Boca Raton, USA. pp. 329-344. ISBN: 9781420046311
- Fagan, C. , Castillo, M. , O'Callaghan, D. , Payne, F. , O'Donnell, C. (2009) Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing. Sensing and Instrumentation for Food Quality and Safety , 3 (1). pp. 62-69. ISSN: 1932-7587 | doi: https://dx.doi.org/10.1007/s11694-009-9073-5
- Fagan, C. , O'Donnell, C. , Rudzik, L. , Wüst, E. (2009) Milk and dairy products. In: Sun, D. , (eds.) Infrared Spectroscopy for Food Quality Analysis and Control. Academic Press , San Diego, USA. pp. 241-267. ISBN: 9780123741363 | doi: https://dx.doi.org/10.1016/B978-0-12-374136-3.00010-9
- De Marchi, M. , Fagan, C. , O'Donnell, C. , Cecchinato, A. , Dal Zotto, R. , Cassandro, M. , Penasa, M. , Bittante, G. (2009) Prediction of coagulation properties, titratable acidity and pH of bovine milk using mid-infrared spectroscopy. Journal of Dairy Science , 92 (1). pp. 423-432. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.2008-1163
- Woodcock, T. , Fagan, C. , O'Donnell, C. , Downey, G. (2008) Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity. Food and Bioprocess Technology , 1 (2). pp. 117-130. ISSN: 1935-5130 | doi: https://dx.doi.org/10.1007/s11947-007-0033-y
- Fagan, C. and O'Donnell, C. (2008) Application of mid-infrared spectroscopy to food processing systems . In: Irudayaraj, J. and Reh, C. , (eds.) Nondestructive testing of Food Quality. Blackwell Publishing , Oxford, UK. pp. 119-243. ISBN: 9780813828855
- Fagan, C. , O'Callaghan, D. , Payne, F. , Castillo, M. , O'Donnell, C. (2008) On-line prediction of cheese making using backscatter of near infrared indices light. International Dairy Journal , 18 (2). pp. 120-128. ISSN: 0958-6946 | doi: https://dx.doi.org/10.1016/j.idairyj.2007.09.007
- Fagan, C. , Du, C. , O'Donnell, C. , Castillo, M. , Everard, C. , O'Callaghan, D. , Payne, F. (2008) Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory scale stirred cheese vat. Journal of Food Science , 73 (6). pp. E250-E280. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/j.1750-3841.2008.00814.x
- Fagan, C. , O'Donnell, C. , O'Callaghan, D. , Downey, G. , Sheehan, E. , Delahunty, C. , Everard, C. , Guinee, T. , Howard, V. (2007) Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese. Journal of Food Science , 72 (3). pp. E130-E137. ISSN: 0022-1147 | doi: https://dx.doi.org/10.1111/j.1750-3841.2007.00309.x
- Fagan, C. , Leedy, M. , Castillo, M. , Payne, F. , O'Donnell, C. , O'Callaghan, D. (2007) Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation. Journal of Food Engineering , 83 (1). pp. 61-67. ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2006.12.014
- Fagan, C. , Everard, C. , O'Donnell, C. , Downey, G. , Sheehan, E. , Delahunty, C. , O'Callaghan, D. , Howard, V. (2007) Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools. Journal of Food Engineering , 80 (4). pp. 1068-1077. ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2006.04.068
- Fagan, C. , Everard, C. , O'Donnell, C. , Downey, G. , Sheehan, E. , Delahunty, C. , O'Callaghan, D. (2007) Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. Journal of Dairy Science , 90 (3). pp. 1122-1132. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.S0022-0302(07)71598-9
- Fagan, C. , Castillo, M. , Payne, F. , O'Donnell, C. , O'Callaghan, D. (2007) Effect of cutting time, temperature and calcium on curd moisture, whey fat loses and curd yield by response surface methodology. Journal of Dairy Science , 90 (10). pp. 4499-4512. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.2007-03
- Fagan, C. , Castillo, M. , Payne, F. , O'Donnell, C. , Leedy, M. , O'Callaghan, D. (2007) Novel on-line sensor technology for continuous monitoring of milk coagulation and whey separation in cheese making. Journal of Agricultural and Food Chemistry , 55 (22). pp. 8836-8844. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf070807b
- Everard, C. , O'Callaghan, D. , Fagan, C. , O'Donnell, C. , Castillo, M. , Payne, F. (2007) Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis. Journal of Dairy Science , 90 (7). pp. 3162-3170. ISSN: 0022-0302 | doi: https://dx.doi.org/10.3168/jds.2006-872
- Fagan, C. , O'Donnell, C. , Cullen, P. , Brennan, C. (2006) The effect of dietary fibre inclusion on milk coagulation kinetics. Journal of Food Engineering , 77 (2). pp. 261-268. ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2005.06.030 (special issue 'Progress on Bioproducts Processing and Food Safety ')
- Everard, C. , Fagan, C. , O'Donnell, C. , O'Callaghan, D. , Lyng, J. (2006) Dielectric properties of process cheese from 0.3 to 3 Ghz. Journal of Food Engineering , 75 (3). pp. 415-422. ISSN: 0260-8774 | doi: https://dx.doi.org/10.1016/j.jfoodeng.2005.04.027
- Fagan, C. , Everard, C. , O'Donnell, C. , Downey, G. , O'Callaghan, D. (2005) Prediction of inorganic salt and moisture content of process cheese using dielectric spectroscopy. International Journal of Food Properties , 8 (3). pp. 543-557. ISSN: 1532-2386 | doi: https://dx.doi.org/10.1080/10942910500269816
- Everard, C. , O'Donnell, C. , Fagan, C. , Sheehan, E. , Delahunty, C. , O'Callaghan, D. (2005) Correlation between process cheese meltability determined by sensory analysis, computer vision method and Olson and Price test. International Journal of Food Properties , 8 (2). pp. 267-275. ISSN: 1532-2386 | doi: https://dx.doi.org/10.1081/JFP-200060241