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Mark Auty

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

https://www.teagasc.ie/contact/staff-directory/a/mark-ae-auty/

ResearchGate

National Food Imaging Centre, Teagasc

Mark’s research programme is built around food structure, microstructure and nanotechnology. Understanding structure-function relationships in dairy-based food systems, using high-end imaging tools such as light, confocal, electron and atomic force microscopy in addition to extensive physical and chemical analyses within the Food Chemistry & Technology Department. These techniques are then applied to industry-relevant products produced from the laboratory through pilot and commercial up-scaling.

Research area of interest for MSCA IF application: Developing new imaging approaches for characterising dairy-based ingredients and products. This includes atomic force microscopy and spectroscopy-based hybrid microscopy techniques. These new approaches will be used to gain unique insights into dairy ingredient dehydration and rehydration physico-chemical properties.

Mark has been supervisor of 6 PhD students (2 current), 6 post-docs, 2 technicians, 1 technologists & 2 interns and has extensive mentoring experience, teaching food microstructure to undergraduates and postgraduate researchers.