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.