Patrick Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. Dr. Patrick’s research has focused on the biochemistry of cheese, the heat stability of milk, physico-chemical properties of milk proteins and food enzymology. He has authored or co-authored about 450 research and review papers, edited or authored 25 books on Dairy Chemistry and was one of the founding editors of the International Dairy Journal. In recognition of his work, Dr. Patrick has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), Medal of Honour, University of Helsinki (1991), the Miles-Marschall Award of the American Dairy Science Association (1987), the DSc degree of the National University of Ireland (1993), the ISI Highly Cited Award in Agricultural Science (2002), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), and the International Dairy Federation Award for 2002. Patrick has also been invited to lecture in various countries around the world, and has served in various capacities with the International Dairy Federation.