Dr. Olivia McAuliffe
Olivia McAuliffe is a principal scientist at the Teagasc Food Research Centre, Cork, Ireland. She is a graduate of University College Cork where she obtained her BSc in 1995 and PhD in 1999. She subsequently held post-doctoral positions at the National Food Biotechnology Centre, Cork, and at North Carolina State University. She took a position as a research scientist at Teagasc in 2003 and developed her research program on cultures, fermentation, and biotransformation. Her main research areas include the application of state-of-the-art advances in high-throughput genomic and other technologies to food-related bacterial cultures and the bacteriophages that infect them. Her group has developed valuable capabilities in strain discovery and selection for use in food fermentations. She collaborates with many companies from the fermented dairy sector, delivering a more knowledge-based approach to the selection and generation of desirable cultures. She manages the Teagasc DPC Culture Collection. She has published >100 peer-reviewed articles (h-index: 33). She is a section editor with the Journal of Dairy Science, BMC Genomics, and Frontiers in Virology and serves on the International Dairy Federation’s Standing Committee on Microbiological Hygiene and on the Department of Agriculture, Food, and the Marine’s Advisory Committee on Genetic Resources.