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Holly Clarke

Project Title: Profiling milk from grass – biochemical and sensory analysis of dairy commodities

Overview: A main focus of my project is to investigate differences in the sensory perception of milk and derived commodity products (whole and skim milk powder, infant milk formula etc.) from volatile compounds originating directly and/or indirectly from different feeding systems (grass, grass/clover and total mixed ration (TMR).The project will also investigate non-volatile (taste) compounds that may also influence sensory perception with the potential to provide biomarkers that could be used for targeted marketing.

Programme Area: Food quality and sensory science department

Supervisors: Dr. Kieran Kilcawley, Dr Maurice O’ Sullivan and Prof. Joe Kerry

Location: Teagasc, Moorepark, Fermoy, Cork

Funding Source: Teagasc