Lecithin as a functional ingredient in food systems
On 24 November 2021, Dr Bot presented a webinar where she discussed what lecithin is, the current market for lecithin, the different type of lecithin ingredients, and the major food application categories. Dr Bot also provided a case study on dairy based beverages.
Dr Francesca Bot is a senior postdoctoral researcher in Food Science, within the School of Food and Nutritional Sciences at University College Cork. Francesca’s research focuses on food ingredients functionality, sustainable food processing and food structure for bioactive compound delivery. Francesca holds a PhD in Food Science and over the last eight years she has been working with international research institutes and industry collaborators. Since 2017, Francesca has worked in the Food Ingredients Research Group, led by Dr Seamus O’Mahony.
If you would like to view this webinar please contact foodlineUCC, email: email@example.com