Emily Flanagan

Project: Characterising the sensory properties of Irish grown microgreens using a combination of rapid sensory methods and conventional descriptive profiling techniques. 

Overview: Emily will be carrying out research as part of the RAPIDHORT DAFM funded project which creates a rapid model for demonstration of a sustainable food systems approach in Horticulture. Emily will be characterising the sensory properties of Irish grown microgreens using a combination of rapid sensory methods and conventional descriptive profiling methods. The results Emily generates from the different profiling methods will be compared and undergo comparative cost analysis to determine the most cost effective way to deliver actionable attribute profiling to the food industry. Emily will be receiving her microgreen samples from McCormack’s family farms who offer a variety of species.

Originally from County Meath in Ireland, Emily pursued her undergraduate studies in Culinary Science in Technological University Dublin which ignited her passion for the art of cooking and the science behind it. She completed work placement in the sensory department in Teagasc as part of her studies and has gained an interested in sensory analysis since then. When Emily is not studying she enjoys spending time outdoors and spending time with friends and family.

Programme Area: Food Quality & Sensory Science

Supervisors: Dr Emily Crofton & Dr Emma Feeney 

Location: Teagasc Ashtown, Co. Dublin 

Funding Source: Department of Agriculture, Food, and the Marine.