E mer O’Regan CELL NUMBER: 773-***-****

**** ***** ***** ***, ******* 60614, aconll@r.postjobfree.com

•

SKILLS Laboratory skills: PCR, validation, gene cloning, t issue culture, gel electrophoresis:

& SDS-PAGE, 2D-GE, IEF, gel filtration chromatography, enzyme immobilisation, use of

A BI H PLC, GC, AA, mass spec, GCMS, LC-MS, UV-Vis spectrophotometer, f luorometer, ion-

L ITI selective meter, centrifugation, Kjeldahl, Soxthem, Soxhlet, tissue culture, aseptic

ES technique, IR spectroscopy, validation of an analytical method, extraction of

recombinant DNA, solid phase extraction,reverse t ranscriptase PCR, Karl Fischer

t i tration, Griss-I llosvay procedure, Limulus amoeboyce assay, among others.

• Computer skills: Microsoft word, excel, project, power point, SPSS: ANOVA, 2-way

A NOVA, regression & analysis, multiple linear regression.

• Soft skills: adaptable, critical thinker, organised, emotional intellegence, resilient,

patient and good leadership skills.

E DUCAT 2013 – 2014: Limerick Institute of Technology

ION

M .Sc Analytical science with Quality Management and research

• Thesis title: Investigation into antioxidant compounds.

• Modules studied: Entrepreneurship, Project management, Lean six sigma & Quality

management, Business, research development & commercialisation, advanced

analytical techniques, Biopharmaceuticals & Biocatalysis and Real-Time Monitoring.

• Engaged in regulations such as FDA, ISO 9001, ISO 14001, ISO 17025, ISO 18001, GMP,

documentation, clinical t rials, TQM, six sigma, DMAIC, L IMS.

2009 – 2013: Limerick Institute of Technology

B.Sc (Hons) Biotechnology and Bioanalysis

• Dissertation title: Study of the composition and antioxidant levels present in dark

chocolate, red wine, seaweed and green tea.

• Modules studied: bioanalysis, biotechnology, quality management & statistics and bio-

topics which consists of bioprocessing and environmental technology.

• This interdisciplinary programme provided specialist skills in the Bioanalytical and

B iotechnology sectors. I t allowed me to obtain critical skills in key areas including

B ioanalysis, Biotechnology, Microbiology, Cell and Molecular Biology, Healthcare

Sciences and Quality Management Systems. research, development, production and

quality control in a range of modern bio-industries including Bioanalytical,

B iotechnology, Biopharmaceuticals and Food Sectors.

• Previous modules: biochemistry, microbiology, food science, analytical techniques and

quality control.

• Third year project t it le: Investigative studies on the properties of selected lipids.

THESIS Investigative studies into antioxidants

• The initial objective was to synthesise propyl gallate, a known antioxidant additive

(E310) from gallic acid using a Fischer esterification.

• Analysis of a range phenolic compounds were carried out, this involved performing a

qualitative DPPH test on each structure being analysed followed by a quantitative test

on those that indicated antioxidant activity.

• Food studies were also conducted which involved planting and growing wheatgrass and

harvesting the first cut for analysis. Extraction of wheatgrass, tomatoes and spinach

was undertaken and analysed using the DPPH assay.

• Research on selling patterns of antioxidant supplements was conducted to determine

t he most popular supplements on the market.

• Techniques such as HPLC, GC, AA, UV-vis, IR, mass-spec, centrifguation, MP, DPPH

and chemical synthesis/ esterification were established here.

Study of the composition & antioxidant levels present in dark chocolate, red wine, seaweed and

g reen tea.

• The overall aim of this project was to carry out a compositional analysis on red wine,

g reen tea, dark chocolate and seaweed as they are foods which have been reported to be

associated with health benefits.

• The analysis consisted of testing each food sample for moisture (drying oven), ash

(muffle furnace), minerals, (atomic absorption spectroscopy), protein (using both the

K jeldahl method and the Lowry assay), fat (soxtherm apparatus), carbohydrate (phenol-

sulphuric assay) and antioxidants (total phenolic assay).

Page 2

E XPERIE 2014 Temple Dairy L td

NCE

• Relevant background research was conducted from a food science perspective as part of

t he NPD (New Product Development Phase) of a new product i.e. chocolate milk.

• A Feasibility Study was then conducted to determine the success rate of the intended

p roduct/business.

2013-2014: Limerick Institute of Technology

• Acted as a demonstrator in labs teaching undergraduate students lab skills such as UV-

vis, AA, centrifugation, validation of an analytication method, SDS-PAGE, TLC, SPPS,

media production, serial dilutions and maintaining and instructing health and safety

p rocedures.

• Also carried out desk based tutorials with students on a theory basis in topics such as

quality management, documentation, PAT technology, bioanalysis, food science, biology

and mathematics.

2010-2014: Shannon Shamrock Hotel, Bunratty

• Waited tables for important functions of up to seven hundred people.

• Operated a busy bar for weddings, Christmas parties, anniversaries, parties.

• Extended knowledge of a vast amount of beverages.

• Involved as a team when working for large functions.

•

LEADER I was class representative for four years in my undergraduate degree and also for a year

SHI studying my masters. This involved acting as spokesperson for my class mates and also

P organizing meetings with professors to discuss class issues.

• This t rait was again demonstrated throughout lab periods with undergraduate students

and in tutorial based classes.

•

COURSE In 2011 I took part in a sign language course gaining a certificate at a basic level and I

hope to further my knowledge of sign language in the future.

S

• In 2012 I took part in a course in occupational health and safety ran under the National

I r ish Safety Organisation, and received 89%.

• Currently taking part in an online course entitled nutrition, health and liftstyle: issues

and insights distributed by Vanderbilt University.

Page 3

Contact this candidate