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Prof. James Lyng is a food scientist with extensive experience in the use of novel technologies for processing food and their impact on food quality and also the measurement of physical properties of foods which govern interaction between these technologies and a food product. He obtained his PhD degree in meat processing using high intensity low frequency ultrasound. Since 1997, Prof. Lyng has been a UCD lecturer delivering courses in Food Process Technology, Food Engineering and Food Physics. Prof. Lyng has significant experience emerging technologies such as novel thermal (ohmic, microwave and radio-frequency) and non-thermal (ultrasound, pulsed electrical fields, ultraviolet, high intensity light pulses and blue light) technologies and has an extensive range of publications in this area.