• Development of patient resources for oncology patients with dysphagia and disease-related malnutrition 

  Hanna, Michelle (University College Cork, 2021-12-21)

  Cancer is a leading cause of both morbidity and mortality globally [1]. Additionally, its incidence is continuing to rise year on year. Thus the development of treatments and supports to tackle and reduce cancer morbidity ...
• Temporal sensory liking methods: an investigation with beef steaks from different production systems 

  Corcoran, Linda (University College Cork, 2022)

  Research on the impact of the diet of the animal on consumer liking of beef has yielded conflicting results. The aim of this study was to apply the traditional liking method and two temporal liking (TL) methods (free and ...
• 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 ...
• Profiling milk from grass - biochemical and sensory analysis of dairy commodities 

  Clarke, Holly (University College Cork, 2021-12-14)

  This thesis investigates the effect of bovine feeding system (pasture vs. non-pasture) on the sensory and volatile profiles of raw milk, pasteurised milk, and dairy powders, but also investigates the impact of feeding ...
• Innovative processing strategies for the development of highly-dispersible, protein-enriched dairy powders 

  McSweeney, David J. (University College Cork, 2022-04-01)

  The application of milk protein concentrate (MPC) powder ingredients, in the formulation of nutritional products (e.g., follow-on infant formula, protein bars, clinical and sports performance beverages) continues to drive ...

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