Colette Fagan

Email:
c.c.fagan@reading.ac.uk
Phone:
+44 (0) 118 378 5363
Job title:
Professor

Responsibilities:

Head of Department
Head of the Food Processing Centre.

Office

2-41

Building location

Harry Nursten

Areas 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

Markey, O. , Vasilopoulou, D. , Kliem, K. , Fagan, C. , Grandison, A. , Sutton, R. , Humphries, D. , 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

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
Markey, O. , Vasilopoulou, D. , Kliem, K. , Fagan, C. , Grandison, A. , Sutton, R. , Humphries, D. , 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

Vasilopoulou, D. , Markey, O. , 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

Colette Fagan

Office

Building location

Areas of interest

Academic qualifications

Publications

2022

2021

2020

2019

2018

2017

2015

2011

2010

2009

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2006

2005