About
Dr. Tracey Larkin is a Lecturer in the Department of Applied Science at the Faculty of Applied Sciences and Technology. Her research focuses on food science, with emphasis on sensory evaluation, nutritional quality, and agricultural products. Key research areas include volatile organic compounds in rapeseed oils, fatty acid profiling, and consumer behavior in packaged foods. Her work contributes to UN Sustainable Development Goals related to food systems and sustainability.
Her research outputs span from 2011 to 2023, addressing topics such as organic food markets, sensory analysis of fruits and vegetables, and nutritional quality indicators. Collaborations include studies on Irish agricultural products and their market dynamics. Despite no listed awards, her work has garnered significant citations, reflecting its academic impact.
No grants, advising roles, or specific lab affiliations are explicitly mentioned in the provided text.
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