Shivam Yadav

Project Title: Meat enRiched with fibres and other nutrients extracted from unused and emerging seasonal sources

Overview: Shivam’s project offers a sustainable and nutritious solution to reduce agro-waste while promoting a healthy diet. His research is undertaken to improve the overall sustainability of the Irish Agri-food sector, making a better use of the available resources and generating novel meat products with a lower footprint for the environment. This is an interdisciplinary project that will go beyond the state of art by identify and characterize the seasonal food side streams, establish a suitable bio-refinery approach to extract fibres and other nutrients and then exploiting this to design new meat products. Finally, an LCA will be carried out to observe the environmental impact of the entire process and associated benefits.

Shivam is hailing from northern region of India who has gained experience in waste valorisation, emerging technologies, and developing nutritious and innovative food products. He completed his bachelor’s degree in food technology from a reputed university in India and went to pursue his master’s degree in food process engineering.

Apart from academic work, Shivam enjoys spending time with friends and family, reading, dancing, and listening to music. By doing so, he feels that he is able to maintain a healthy work-life balance.

Programme Area: Food Quality & Sensory Science

Supervisors: Dr. Carlos Alvarez Garcia, and Dr. Uma Tiwari

Location: Teagasc Ashtown, Co. Dublin

Funding Source: Teagasc