Summary
Peter Dunne is an experienced food scientist and academic with over a decade of multidisciplinary research and teaching in meat science, food chemistry and nutrition. He combines university-level lecturing and module coordination with industry-facing research and consultancy on beef quality, animal production systems and functional food ingredients. Skilled in chromatography (HPLC, GC), wet chemistry and statistical analysis, he has led and coordinated field trials and collaborative projects that bridge lab findings with on-farm practice. Equally comfortable as an independent consultant or team-based researcher, he has a track record of translating scientific inquiry into practical solutions for producers, processors and policymakers. Beyond the lab, he’s engaged in public discourse on agriculture and rural affairs, co-founding a regenerative farming community and presenting on sectoral panels. His background—PhD in meat science plus hands-on agricultural and fisheries experience—gives him a rare ability to connect molecular-level analyses with real-world food production challenges.
11 years of coding experience
9 years of employment as a software developer
Doctor of Philosophy (Ph.D.), Meat Science, meat quality, meat chemistry, beef production, ruminant nutrition, tissue analysis,, Ph.D, Doctor of Philosophy (Ph.D.), Meat Science, meat quality, meat chemistry, beef production, ruminant nutrition, tissue analysis,, Ph.D at University College Dublin
St. Joseph's Secondary school, Newfoundwell Road, Drogheda, Co. Louth, Ireland
Diploma in Food Science and Technology, Food Science and Technology, Distinction, Diploma in Food Science and Technology, Food Science and Technology, Distinction at Dundalk Institute of Technology
English, French, German, Irish