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Dr. Pippa  Haughton

Title:

Assistant Lecturer in Food Science

School/ Department:

School of Science & Computing - Dept of Science

Telephone:

+353 0 51 845603

Room Name/ Num:

D19 1977 - Business Building

Campus:

Main Campus

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My Biography

Dr. Pippa Haughton is an Assistant Lecturer in Food Science in the Department of Science in WIT. She was awarded a first class BSc (H) in Toxicology from Athlone Institute of Technology (AIT) in 2006. After working for a time in Wyeth BioPharma in Dublin, she returned to AIT to complete a research MSc in food safety with the Biomedical and Health Science Research Group. Her research investigated the microbiological quality of infant formula and other hospital prepared feeds and potential decontamination technologies. In 2008, Dr. Haughton joined the Centre for Food Safety in University College Dublin (UCD) to undertake a PhD on the control of pathogens in the broiler production chain, specifically focussing on Campylobacter. She completed her PhD in 2011 and achieved seven peer reviewed publications as a result of her research. After working for a time as a postdoctoral researcher in UCD, she began working with the Food Safety Authority of Ireland (FSAI) in 2012. Having spent 5 years with the FSAI, Dr. Haughton gained valuable experience in food safety regulation across several functional areas including Chemical Safety, Biological Safety and Food Technology. In September 2017, Dr. Haughton joined WIT and currently lectures across a range of subject areas including food safety management, nutrition, food traceability and research methods. 

Teaching

Currently teach on modules for various groups including BSc Food Science with Business (Y2 & 3), BSc (H) Food Science and Innovation (Y4) , BSc Agriculture (Y3) and BSc (H) Agricultural Science (Y2 & 4).

I have taugh/currently teach the following modules:

  • Nutrition
  • Food (Safety) Management Systems
  • Food Traceability and Genomics/Bioanalysis
  • Land Science Research Methods
  • Food Analysis and Animal Feed Biotechnology (Lectures and Labs)
  • Introduction to Food Science (Labs)
  • Food Process Technology (Labs)
  • Food Analysis (Labs)
  • Introductory Biology Tutorials
  • Research Projects and Literature Reviews

Publications and Conference Contributions

Publications

  1. Power, K., Wang, J., Karczmarczyk, M., Crowley, B., Cotter, M., Haughton, P., Lynch, M., Schaffer K. Fanning, S. (2014) Molecular Analysis of OXA-48-Carrying Conjugative IncL/M-Like Plasmids in Clinical Isolates of Klebsiella pneumoniae in Ireland. Microbial Drug Resistance. 20(4): 270-4
  2. Haughton, P. N., Lyng, J. G., Fanning, S. Whyte, P. (2013) Potential of a commercially available water acidification product for reducing Campylobacter in broilers prior to slaughter. British Poultry Science. 54: 319-324.
  3. Drummond, N., Stephan, R., Haughton, P., Murphy, B. P., Fanning, S. (2013) Further characterization of three Yersinia enterocolitica strains with a nalidixic acid-resistant phenotype isolated from humans with diarrhea. Foodborne Pathogens and Disease. 10: 744-746.
  4. Haughton, P. N., Gomez-Grau, E., Lyng, J. G., Cronin, D. A., Fanning, S. Whyte, P. (2012) Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395 ± 5 nm light and its effectiveness for the decontamination of raw chicken and contact surfaces. International Journal of Food Microbiology. 159: 267-273.
  5. Haughton, P. N., Lyng, J. G., Cronin, D. A., Fanning, S. Whyte, P. (2012) Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken. Food Microbiology 32: 147-151.
  6. Haughton, P. N., Lyng, J. G., Cronin, D. A., Morgan, D. J., Fanning, S. Whyte, P. (2012) Efficacy of pulsed electric fields for the inactivation of indicator pathogens in liquids and raw chicken. Food Control 25: 131-135.
  7. Haughton, P. N., Lyng, J. G., Cronin, D. A., Morgan, D. J., Fanning, S. Whyte, P.(2011) Efficacy of UV light treatment for the microbiological decontamination of chicken, associated packaging and contact surfaces. Journal of Food Protection. 74: 565-572.
  8. Haughton, P. N., Lyng, J. G., Cronin, D. A., Morgan, D. J., Fanning, S. Whyte, P. (2011) Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surfaces. Foodborne Pathogens and Disease 8: 109-117. 
  9. Whyte, P., O’Mahony, E., Haughton, P. N., Murphy, M., O’Brien, S., Fanning, S. (2011) Pathogens in milk: Campylobacter spp. In: Fuquay, J. W., Fox, P. F., Mc Sweeney, P. L. H. (eds). Encyclopedia of Dairy Sciences [2nd Edition]. Volume 4, p 40-46. 
  10. Haughton, P., Garvey, M., Rowan, N. (2010) Emergence of Bacillus cereus as a dominant organism in Irish retailed powdered infant formula (PIF) when reconstituted and stored under abuse conditions. Journal of Food Safety 30: 814-831.  
  11. Haughton, P. N., Lyng, J. G., Morgan, D. J., Cronin, D. A., Noci, F. Fanning, S. Whyte, P. (2010) An evaluation of the potential of high-intensity ultrasound for improving the microbial safety of poultry. Food Bioprocess Technology DOI:10.1007/s1197-010-0372-y.

 

Conference contributions

  1. Haughton, P. N., Gomez-Grau, E., Lyng, J. G., Morgan, D. J., Cronin, D. A., Fanning, S., Whyte, P. (2012) Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395 ± 5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces. Institute of Food Technologists (IFT) annual meeting and food expo, Las Vegas, Nevada. 25-28th June 2012.
  2. Haughton, P. N., Lyng, J. G., Morgan, D. J., Cronin, D. A., Fanning, S., Whyte, P. (2012) Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken. Institute of Food Technologists (IFT) annual meeting and food expo, Las Vegas, Nevada. 25-28th June 2012. 
  3. Haughton, P. N., Lyng, J. G., Cronin, D. A., Morgan, D. J., Fanning, S. Whyte, P. (2011) Effect a commercially available water acidification product (PWT®) on the survival of Campylobacter spp. in water and caecal contents. 16th International Workshop on Campylobacter Helicobacter and Related Organisms (CHRO), Vancouver, Canada. 28th August-1st September 2011.
  4. Haughton, P. N., Lyng, J. G., Cronin, D. A., Morgan, D. J., Fanning, S. Whyte, P. (2011) Combination of ultrasonication or thermosonication and ultraviolet light for the decontamination of raw chicken. 16th International Workshop on Campylobacter Helicobacter and Related Organisms (CHRO), Vancouver, Canada. 28th August-1st September 2011. 
  5. Haughton, P. N., Lyng, J. G., Cronin, D. A., Morgan, D. J., Fanning, S. Whyte, P. (2010) Efficacy of continuous ultraviolet light for the microbiological decontamination of chicken associated packaging materials and contact surfaces. European Federation of Food Science and Technology (EFFoST). UCD, Ireland. 10-11th November 2010. 
  6. Haughton, P. N., Lyng, J. G., Cronin, D. A., Morgan, D. J., Fanning, S. Whyte, P. (2010) Efficacy of high intensity pulsed light for the microbiological decontamination of chicken associated packaging materials and contact surfaces. International Association for Food Protection (IAFP), Dublin, Ireland. 9-11th June 2010. 
  7. Haughton, P. N., Lyng, J. G., Cronin, D. A., Morgan, D. J., Fanning, S. Whyte, P. (2010) Efficacy of high intensity pulsed light for the microbiological decontamination of chicken associated packaging materials and contact surfaces. Dublin Academy for Pathogenomics and Infection Biology (DAPI). UCD, Ireland. 9th December 2010.
  8. Haughton, P. N., Lyng, J. G., Morgan, D. J., Cronin, D. A., Noci, F., Fanning, S., Whyte, P. (2009) Impact of novel food processing technologies on Campylobacter spp. International Conference on Food Processing Stress and Associated Genomics of Gram-negative Foodborne Bacteria. Ashtown Food Research Centre, Dublin, Ireland. 16th September 2009.