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André Brodkorb

Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996



Main areas of interest: Food proteins, food/protein colloids, gastro-intestinal digestion, microencapsulation.

Dr Brodkorb is a senior researcher in the Food Chemistry and Technology department of the Teagasc Food Research Centre, Moorepark. His research interest covers the structure/ function relationship of food and food ingredients, proteins in particular, from source to processing and food production all the way to consumption and absorption of nutrients in the human body. His laboratory includes state of the art equipment and techniques for protein/peptide characterisation (HPLC, FPLC, FTIR, Fluorescence spectroscopy), colloids (dynamic and static light scattering, AFM & SEM/TEM, confocal microscopy), in vitro/in vivo digestion models, protection of bio-active components by microencapsulation.

Dr Brodkorb was the 2016 Winner of the Poncelet Prize for Innovation in Encapsulation Technology, co-sponsored by Procter & Gamble and the Bioencapsulation Research Group (BRG).

Research areas of interest for MSCA IF application:

  • Food and Protein colloids during in vitro digestion of food
  • Microencapsulation of bioactive components and delivery

Dr Brodkorb’s experience:             

  • Supervision of 7 completed and 8 ongoing PhD’s
  • Technology transfer from lab to application and/or start-up company (e.g. Anabio Technology Ltd.)
  • Author of 54 peer-reviewed papers
  • Most PhD students under supervision of A. Brodkorb have received national or international prizes or awards, some students have been multiple prize winners (e.g. Sinead Doherty, Ian O’Loughlin)