Deirdre KennedyTechnologist - Microstructure
Research interests focus on the characterisation of food structures by various microscopy techniques and method development in this area. Her main research focuses on identification and characterisation of ingredients in dairy, and consumer food products, image processing and novel technologies which can be applied to food characterisation.
Deirdre manages the day to day running of the microscopy suite at TFRC and helps industry and researchers solve product problems, identify issues and help with product characterisation.
Previous research work has included novel processing technologies, infant formula research, consumer food and ingredient research, food safety and molecular technologies
Deirdre also has experience in food various analytics, product development and processing in the dairy industry.