Dr Norah O’Shea holds a BSc in Food Business from University College Cork. She also holds a MSc in Food Science and Technology from University College Cork. She then achieved a PhD in Food Science and Technology from University College Cork.
Application and validation of process analytical technologies (PAT) (viscosity, flow, pressure, inline composition) in dairy manufacturing processes, Rheological properties of dairy concentrate behaviour and gels derived from dairy ingredients, Heat induced protein structural changes, Low cost sensors, 3D dairy printing, Robotics in food applications, Protein / starch relationships in dairy and cereal structures.
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