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The School of Culinary Arts and Food Technology, TU Dublin, Winter Edition Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Autumn period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Brian Boydell (1917-2000) Mosaics & Sketches: Chamber Music for Harp Mosaics and Sketches explores the Irish composer Brian Boydell’s chamber music for harp written over two decades, 1960-1980. In this recording, Cliona Doris performs Boydell’s solo work for pedal harp, A Pack of Fancies for a Travelling Harper and is joined by TU Dublin Conservatoire colleagues in three chamber works: Four Sketches for Two Irish Harps, Five Mosaics for Violin and Harp, and Quintet for Flute, Harp and String Trio. The recording was funded through a research grant from Technological University Dublin. The support of RTÉ lyric fm and the Contemporary Music Centre for this recording is gratefully acknowledged.

We characterize a fiber Bragg grating (FBG) inscribed in a few-mode polymer CYTOP® fiber for temperature and relative humidity (RH) response before and after gamma radiation treatment. The results demonstrate strong rise of RH sensitivity: from 13.3 pm/%RH for the pristine FBG up to 56.8 pm/%RH after receiving 520 kGy gamma radiation dose. Temperature response also becomes stronger and moreover, demonstrates change of sign: from 19.6 pm/℃ for the pristine case down to -38.9 pm/℃ after irradiation. The results show the possibility of temperature and RH response adjustment by gamma radiation, and suggest the existence of an optimal radiation dose which can eliminate temperature sensitivity.

Hydrogen will be the key player in achieving the net-zero carbon emission target but, some aspects need to be considered while formulating the hydrogen strategy for Ireland. In this article, the first aspect emphasises promoting hydrogen production technologies with low to nill carbon emissions followed by gauging the hydrogen demand for individual energy demand sectors. The second aspect focuses on the technical constraints revolving around the direct injection of hydrogen into the natural gas network. The government needs to play an important role as a policy maker and as an investor to achieve net-zero carbon emission through hydrogen.

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school (across our three campuses in Grangegorman, Tallaght and Blanchardstown) have successfully completed up to the Summer period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

In der Untersuchung wurde ein Verfahren erprobt und überprüft, mit dem dispositionelle Beharrlichkeit reliabel und valide gemessen werden kann. Untersuchungsteilnehmer*innen waren 213 Studierende, die einen „forced-choice“-skalierten Beharrlichkeitsfragebogen sowie rating-skalierte Fragebögen zur Resilienzneigung, Selbstführungskompetenz, Studienzufriedenheit und unternehmerischen Präferenz beantworteten. Eine konfirmatorische Faktorenanalyse ergab eine zufriedenstellende Modellanpassung für sieben Items des Beharrlichkeitsfragebogens. Korrelationen mit Kriteriumsvariablen weisen auf Übereinstimmungsvalidität und differentielle Validität sowie in eingeschränktem Umfang auf die prognostische Validität der Skalenwerte hin. Implikationen, praktische Anwendungen und Gültigkeitsgrenzen der Untersuchungsbefunde werden diskutiert. The study was conducted to examine and validate a scale by which dispositional perseverance may be measured and individual differences of perseverance may be assessed. Subjects were 213 students, who had to answer forced-choice-items of a new perseverance questionnaire as well as rating scale items of resilience, self-leadership, satisfaction with studies, and entrepreneurial preference. Confirmatory factor analysis revealed good fit indices for a seven-item-questionnaire of perseverance. Correlations with criterion measures gave preliminary indications of the questionnaire’s concurrent and differential validity, and, to a minor degree, predictive validity. Implications, applications, and limitations of the obtained findings are discussed.