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