Giovanni Barone

Research Interests

Physio-chemical properties of milk protein and whey protein fraction ingredients (e.g., protein profile, physical stability, rehydration and flow properties) and proteins

Development and optimisation of robust mineral fortified formulated nutritional products such as infant formula

Physio-chemical evaluation of food grade calcium salts and their interaction with dairy proteins

Interactions between minerals and protein.

Teaching Activity

Lab demonstrations

Contact

Name:

Giovanni Barone

Contact Details:

Position:

PhD candidate (since June 2015)

Qualifications:

MSc in Food Science and Technology (University of Bologna, Italy, 2014); BSc in Food Science and Technology (University of Catania, Italy, 2012).

Research Area:

Mineral fortification strategies for formulated nutritional products

Category:

Postgraduates

School of Food and Nutritional Sciences

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

Top