• Characterisation of pulse protein ingredients produced using different protein sources and processing technology, and potential for application in milk alternatives 

  Vogelsang-O'Dwyer, Martin (University College Cork, 2022-02-25)

  In the face of the growing global population along with climate and food security concerns, there is currently much interest in developing plant protein ingredients from sustainable sources. Pulses are a valuable source ...
• Influence of dietary factors on the macro and micro-composition of bovine milk for use in protein ingredient powder manufacture 

  Magan, Jonathan B. (University College Cork, 2021-12)

  The increasing frequency of “grass-fed” labelling claims in dairy product marketing, predicated in part on improved product quality and nutritional benefits associated therewith, has necessitated both rigorous experimental ...
• Assessment of blue whiting protein hydrolysate bioactivities using cell culture models 

  Heffernan, Shauna (University College Cork, 2022-07-21)

  Low-value underutilised blue whiting fish represents a potential profitable source of protein for the generation of high-value, health-enhancing fractions. The research described in this thesis assessed the bioactive ...
• 3D printing of dairy-based ingredients and investigation into Irish consumer acceptance of 3D food printing applications 

  Ross, Megan M. (University College Cork, 2022-05-05)

  Three-dimensional (3D) food printing is a type of additive manufacture in which foods with certain rheological characteristics are mechanically layered to create 3D structures from a digitally model. 3D food printing can ...
• Development of a process-based milk processing sector model for the Irish dairy industry 

  Parmar, Puneet (University College Cork, 2022-04-25)

  In recent times, the EU dairy industry has been hampered by volatility and uncertainty due to changes in the Common Agricultural Policy (CAP) introduced in 2015. Milk quotas, first introduced in 1984, have since been ...

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