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Mark Auty

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



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.