Adam Cogan

Project Title: The Effect of Heating of Cheddar Cheese on the In-Vitro Digestion Characteristics, Calcium Functionality and Fat Structure-Function in Comparison to Unheated Cheese.

Overview: I am currently working on a project that builds on recent intervention studies which showed that consumption of natural cheese did not have a negative impact on blood lipid profiles. My M.Sc. will seek to provide a mechanistic basis for further understanding of this ‘’Cheese Matrix Effect’’ and how heat may influence this phenomenon in natural cheese. The cheese matrix effect is an emerging and very current area of research, whereby we should account for the overall health impact of a food, rather than taking the simplistic approach of measuring its individual components. I live in Midleton, Co. Cork and graduated with a B.Sc. in Food Science from University College Cork in 2019. As for the future, I hope to continue researching and working in a lab environment as I enjoy learning and discovering. When I’m not working, you can most definitely find me playing guitar or listening to music!

Programme Area: Food and Nutritional Science

Supervisors: Dr. Diarmuid Sheehan and Prof. Alan L. Kelly

Location: Teagasc, Moorepark, Fermoy, Co. Cork

Funding Source: Food for Health Ireland