Martin Vogelsang O'Dwyer

Martin Vogelsang O'Dwyer, BSc

PhD Student

T: 021 490 - 1449


Room: 307C



Martin graduated from University College Cork with a degree in Food Science in 2018. In his final year project, he investigated the potential application of whey protein phospholipid concentrate (a co-product of whey protein isolate production) as a replacement for rennet casein in analogue cheese. His current research under the supervision of Prof. Elke Arendt is focused on the functionality of plant-based high protein ingredients, and their application in food and beverage products.  

Cereal and Beverage Science Research Group

School of Food & Nutritional Sciences, University College Cork, College Road, Cork Ireland