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Mark A.E. Auty

Research Officer

Research Interests

Dr. Auty is a food structure expert with over 25 years’ experience in applying microstructural and rheological analysis to understanding food functionality. Particular research interests include relating microstructure of food ingredients and products to their behaviour during processing and consumption. Mark provides specialist expertise to a wide range of projects at Teagasc, including projects on protein functionality, powders, cheese, probiotics, fermented milks, cereals and meat products. His expertise is in regularly demand from Industry and he has given several invited and keynote presentations in Europe, US and China.

Current Projects

Manager of the National Food Imaging Centre


1985 – BSc Microbiology (Surrey)

2004 - PhD Dairy Chemistry (University College Cork)

Fellow of the Royal Microscopical Society

Abhyankar. A.R., Mulvihill, D.M., Fenelon, M.A. and Auty, M.A.E. 2010. Microstructural characterisation of beta lactoglobulin-konjac glucomannan systems: effect of NaCl concentration and heating conditions. Food Hydrocolloids, 24: 18-26.

Ciron, C.I.E, Kelly, A.L., Auty, M.A.E. 2010. Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. International Dairy Journal, 20: 314 – 320.

Oboroceanu, D., Wang, L., Brodkorb, A., Magner, E., Auty, M.A.E. 2010. Characterization of β-lactoglobulin fibrillar assembly using atomic force microscopy, polyacrylamide gel electrophoresis and in situ Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry, 58: 3667–3673.

Gee, V.L., Carey, M.A. and Auty, M.A.E. 2010. High resolution cryo-STEM of casein micelles in the scanning electron microscope: a new method for imaging food colloids. Scanning, 32: 150 - 154.

Auty, M.A.E., Gardiner, G., McBrearty, S., O'Sullivan, E., Mulvihill, D.M., Collins, J.K., Fitzgerald, G.F., Stanton, C. and Ross, R.P. 2001. Direct in situ viability assessment of bacteria in probiotic products using viability staining in conjunction with confocal scanning laser microscopy. Applied and Environmental Microbiology 67: 420-425.