Dr. Francesca Bot

Research Interests

SMART Dairy Ingredients

Development of dairy-based nutritional beverages for the performance and elderly segments. The objective of this project is to develop the fundamental and applied scientific understandings of ingredients interactions, formulation, processing and stability dynamics in complex nutritional products formulated specifically for performance and elderly nutritional applications. The project is funded by the Irish Department of Agriculture, Food and the Marine, through the Food Institutional Research Measure (FIRM).


Rehydration kinetics of milk protein ingredients

Technological and formulation strategies to improve the physical stability of dairy beverages

Unconventional technologies to steer food quality and functionality



Dr. Francesca Bot

Contact Details:


Post-doctoral Researcher (since April 2017)


PhD in Food Science (University of Udine, Italy, 2017); MSc in Food Science Food Science (University of Udine, Italy, 2012); BSc in Food Science (University of Udine, Italy, 2010).

Research Area:

SMART Dairy Ingredients



School of Food and Nutritional Sciences

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