Megan Ross


Meg graduated from BSc Food Science in October 2017, during which, as an undergraduate carried out a 6-month work placement in Cheese Research and Development at Carbery Group. Meg also completed her final year project based on HPP low-sugar yoghurt.

Now the 2017 Lauritzson Foundation Scholar, Meg is currently conducting research at UCC surrounding the topic of 3D Food Printing, in particular of dairy origin. The objective of this research is to gain insight into various methods of 3D printing, using modified desktop printers altered for the purpose of food printing. Consumer acceptance research will also be conducted to carry out observations on the Irish consumer’s response and acceptance to 3D food printing and its associated technologies. This project relies on a multidisciplinary approach combining knowledge and expertise in engineering, dairy science and technology and consumer acceptance work.

School of Food and Nutritional Sciences

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