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David McSweeney

Project Title: New processing strategies for developing highly dispersible protein enriched powders

Overview: My PhD is part of a collaborative research project called DairyDry which involves Teagasc and four other Irish universities (UCC, CIT, WIT and UU). There is a need to develop highly dispersible protein-enriched powdered dairy ingredients which can be incorporated into nutritional food and beverage products for key markets such as early stage life and healthy ageing. However, these powders are often poorly soluble, causing major problems both in manufacturing and for the end-user. Therefore, the objective of this project is to develop high protein powdered ingredients (e.g. milk protein concentrate) with excellent rehydration properties by manipulating the physical properties of liquid concentrates and altering the spray drying processing parameters.

Programme Area: Food

Supervisors: Noel McCarthy and Seamus O’Mahony

Location: Teagasc, Moorepark, Fermoy, Cork

Funding Source: DAFM