Ricardo Uribe Alvarez
Project Title: Exploitation of dairy ingredients in the development of 3 Dimensional Structured Dairy Snacks
Overview: This project aims to adopt 3D printing technology in the dairy industry to develop new food products to extend the market potential of dairy ingredients. Utilizing 3D printing in the food industry enables to create novel foods, with customised designs and personalised nutrition.
Currently, I am working on the development of printable dairy formulations that undergo controlled gelation to form self-standing 3D structures. Based on their rheological properties, a food-grade 3D printer will be specifically designed for these dairy-based formulations. Additionally, the physicochemical and sensory properties of the printable 3D dairy food prototypes will be assessed to determine their storage stability.
Programme Area: Food Chemistry and Technology Department
Supervisors: Dr. Caroline Vaughan, Dr. Craig Murphy, Dr. Norah O'Shea and Prof. Tim Guinee
Location: Moorepark Food Research Centre, Fermoy, Co. Cork
Funding Source: DAFM