The Group Introduced

Principle Investigator	Dr Seamus A. O’Mahony
Contact	Room 234, Food Science Building, University College Cork, Ireland Laboratory 232, Food Science Building, University College Cork, Ireland UCC Campus
Research Areas	Dairy Ingredient Science and Technology (SMP, WMP, WPC, WPI, MPC, MPI) Physicochemical Functionality of Food Ingredients Ingredient Interactions (Protein-Carbohydrate, Emulsifiers etc) Protein-Mineral Interactions (Heat Stability, Viscosity) Physical Stability of Ingredients and Formulated Products New Product Development (Concept Products)

Principle Investigator

Dr Seamus A. O’Mahony

Contact

Room 234, Food Science Building, University College Cork, Ireland Laboratory 232, Food Science Building, University College Cork, Ireland

Research Areas

Dairy Ingredient Science and Technology (SMP, WMP, WPC, WPI, MPC, MPI)

Physicochemical Functionality of Food Ingredients

Ingredient Interactions (Protein-Carbohydrate, Emulsifiers etc)

Protein-Mineral Interactions (Heat Stability, Viscosity)

Physical Stability of Ingredients and Formulated Products

New Product Development (Concept Products)

School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork