Elena Sofia Inguglia
Project Title: Novel approaches for salt reduction in processed meat manufacture
Overview: Originally from Italy, after a BSc. in biology and a MSc. in microbiology, I am now working on the use of novel non thermal technologies for sodium reduction in processed meat products as part of my PhD thesis. Specific areas of my research are bacteria inactivation by novel non-thermal technologies, food safety, food quality and shelf life studies on processed meat and dairy products. I am extremely passionate about food innovations, healthy eating, and sustainable food production and it is my intention in the future to professionally develop and grow in these areas. When I am not in the lab I’m probably in the gym or by the sea; I am in fact a certified personal trainer and a scuba diver instructor.
Programme Area: Food Research
Supervisors: Brijesh K. Tiwari, Catherine M. Burgess and Joe P. Kerry
Location: Teagasc Food Research Centre, Ashtown, Dublin 15
Funding Source: Teagasc