Roisin Burke obtained her Ph.D. from University College Dublin and subsequently carried out postdoctoral research at the Agricultural University in Wageningen, The Netherlands. She is a Senior Lecturer in the Technological University, Dublin (TU Dublin), specialising in Culinary Science and Food Product Development. In the last fourteen years she has developed Molecular Gastronomy as a subject discipline in The School of Culinary Arts and Food Technology, TU Dublin. She supervised the first ever Ph.D. in Molecular Gastronomy in Ireland and is currently supervising a number of funded Ph.D. students. Roisin initiated and together with her TU Dublin colleagues developed a B.Sc. (Hons) in Culinary Science which was launched in 2016. She has published widely in international peer reviewed journals and has joined editorial teams. For many years, Roisin is lecturing to international students and is the TU Dublin co-ordinator of the Erasmus+ M.Sc. programme in Food Innovation and Product Design (FIPDes ; fipdes.eu). She has given guest lectures in Ireland and abroad.

Molecular Gastronomy, 3D Food Printing, Alternatives to meat proteins