Research
Projects
- Enhancement of heat stability during wet processing using alterations to processing parameters and formulation adjustments
- Mechanical integrity of agglomerated powders during pneumatic conveying and dry blending and management of fines in dairy processing
- Dairy powder characterisation, predictive drying and rehydration properties of dairy based powders/blends
- Innovative technologies to increase energy efficiency during drying of dairy protein ingredients
- New protein fractions for nutritional, medical and therapeutic applications prepared by innovative separation technology
- Combining in-factory product streams for development of new dairy ingredients
- Quality by design in the dairy industry
- Proteins for infant formula
- Development of a plant-based infant food formulation
- Mineral fortification strategies for formulated nutritional products
- Dehydration/rehydration dynamics for development of SMART dairy ingredients
- Valorisation of whey protein-based side-streams as potential source of techno-functional ingredients
Collaborators
Funding Bodies
Department of Agriculture, Food and the Marine
Food Industry Partnership Board
