Ulrich Hoeche

Ulrich Hoeche is a Lecturer in the Department of Culinary Arts & Services Industries, specializing in food science and culinary technology. His research focuses on the physico-chemical and sensory properties of seafood products, particularly the utilization of underutilized fish by-products such as roe, milt, and liver. He has contributed to studies on innovative seafood emulsions, pâtés, and marinated sprats, emphasizing consumer acceptability and nutritional value.

Research Interests: Sensory Analysis, Food Product Development, Seafood Innovation, Culinary Science, Food Microbiology, and Marine Resource Utilization.

Recent work includes exploring the sensory evaluation of seafood products by teenage consumers in Ireland and comparing the properties of cured Irish fish roe with commercial alternatives. His studies emphasize enhancing the utilization of underutilized marine resources through culinary science.