Dr Eoin Murphy

Institution:

Teagasc

Position:

Principal Investigator

Biography:

Dr Eoin Murphy (BEng, PhD) is a principal investigator with Food for Health Ireland whose research interests include novel processing technologies, powdered food ingredients and nutritional formulations. His main research focus is in the area of optimisation of spray drying processes and development of next generation dehydration technologies. Previous research work has focused on the interactions between processing and composition during the manufacture of Infant Milk Formula (IMF) powders. The research demonstrated the potential to improve efficiency during IMF manufacture by understanding the effects of processing on physicochemical properties of formulations. He has worked in the IMF industry, gaining a strong knowledge of new product development, novel process design and quality issues related to dairy ingredients and nutritional formulations.

Publications:

Publications Link:

Areas of Expertise:

HIs primary research interest is dehydration technologies in the dairy and food industries. This includes a strong focus on spray drying, however, He is also very interested in novel and alternative dehydration technologies as well as associated upstream processing (e.g. membrane filtration, heat-treatment, evaporation etc.). The scope of his research extends from the basic engineering principles of the aforementioned technologies through to the physical properties of materials made therefrom.