Project Title: The Effect of drying parameters and composition on hydration characteristics of high protein dairy powders
Overview: I am a final year Walsh fellowship PhD student with Teagasc Moorepark and University College Cork. I currently hold B.A (Mod) in Medicinal Chemistry from Trinity College Dublin. My research addresses key concerns associated with high protein milk powders such as rehydration, through cost effective industrially applicable means, while maintaining protein structure and lending an insight into protein interactions with calcium chelators. High protein milk powers are of great commercial importance to the Irish dairy industry. They are utilised in a number of consumer products including muscle building products, sports recovery beverages and infant milk formula. However, these powders are not readily soluble which results in flecking in rehydrated products. I am an enthusiastic presenter about dairy science and have received awards for my presentations. As well as scientific presentations, I have also spoken at a number of events to encourage public engagement in food science.
Programme Area: Food Science and Technology
Supervisors: Dr. Noel McCarthy and Dr. Seamus O’Mahony
Location: Teagasc, Moorepark, Fermoy, Cork
Funding Source: Teagasc