Patrick Fanahan Fox, a renowned professor emeritus at University College Cork, passed away on the 12th of July at the ripe age of 86. Recognised both domestically and globally, Fox is renowned as one of the top dairy chemists from the previous century in Ireland and across the world.
During Fox’s time as an undergraduate in the 1950s, the Irish dairy trade was predominantly comprised of minor branch creameries principally focused on butter production. However, between the 1970s and 2010s, under Fox’s expert guidance, the industry underwent dramatic transformation. It developed into a global powerhouse dominated by Irish multinational companies like Kerry Group, Glanbia, Ornua, Dairygold, and Carbery, which now significantly produce ingredient powders, generating exports worth €6 billion.
Fox’s journey began on a dairy farm near Mitchelstown, before he pursued his education in dairy science at University College Cork. He went on to attain his doctorate from the prestigious Ivy League Cornell University in 1964. His postgraduate studies took him to Michigan State University and the University of California Davis, eventually leading him back home to what is currently known as Teagasc Moorepark. At the young age of 32, Fox secured his position as a professor of food chemistry at University College Cork in 1969, making him one of the youngest professors in the university’s history. For over forty years, he spearheaded extensive research in dairy proteins, milk heat stability, cheese maturation, and food enzymology.
Globally recognised for his work, Fox authored nearly 600 research documents, reviews, and chapters of books, along with editing about 35 books. His work was referenced almost 50,000 times in scientific publications across the globe, positioning him as one of the most cited authors in agricultural sciences. Despite slowing down in previous years, Fox never ceased his writing efforts, his most recent book, written in collaboration with colleagues, is soon due to be submitted to the Oxford University Press.
David Barbano, a Food Science professor at Cornell University, along with Prof Douglas Goff of Guelph University in Ontario, offered their online praise for Fox, acknowledging his invaluable and enduring contributions to the world of dairy science. Former Dairygold CEO, Jim Woulfe, commended Fox’s exceptional lecturing skills, expert knowledge, and prominent role in the realms of food and dairy chemistry. Moreover, he highlighted Fox’s immense support to the Irish dairy industry.
Contrary to what one might expect, Fox’s groundbreaking research was carried out in the absence of a formal research institute and before a surge in government funding for science. From the early 1970s, researchers worldwide were drawn to work with him, even before Ireland became a popular choice for ambitious graduate students. Fox held a mentorship role for 35 PhD students and 15 post-doctoral fellows, the majority of whom had successful careers in either industry or academia. Notably, both the director of New Zealand’s Riddet Institute and the Wisconsin Center for Dairy Research were once Fox’s PhD students.
Recognised by numerous international institutions, Fox was the recipient of honours from bodies such as the American Dairy Science Association, the International Dairy Federation, and the Society of Dairy Technology. Furthermore, he was granted the University of Helsinki’s Medal of Honour, the Royal Society of Chemistry’s Senior Medal in Agricultural and Food Chemistry (an organisation in which he was a Fellow), and a higher doctorate (DSc) for his written work by the National University of Ireland.
As the head of the Food Chemistry Department at UCC for approximately three decades, Fox was known for upholding high academic standards. He commanded respect through his quiet manner and significant influence. His co-workers respected him as a pure scholar, who kept away from institutional politics and never sought publicity for himself. Instead, Fox opted to establish his impactful reputation gradually through high-profile science journals.
Fox is survived by his spouse, Olive, their daughters Kathy and Deirdre, son Patrick D, three grandchildren, five sisters and a brother. His other brother, Morgan, sadly passed away before him.
Professors Paul McSweeney and Alan Kelly are associated with the School of Food and Nutritional Sciences at UCC.