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Research Call

DAFM Reference

Lead(Collaborating)Institution

DAFM Award

DAFM National Call 2011 11F001 UCC (Teagasc) €649,600

Project Title:

Formulation and Design for Food Structure and Stability

Project Coordinator:

Prof Yrjo H. Roos

Project Abstract

This project will investigate structure formation in dairy and food ingredients with effects on formulation needs and stability, protection of sensitive components and shelf life. Characterisation and modification of glass forming properties of solids are based on fluidness characterisation of typical carbohydrate and protein components to improve ingredient manufacturing processes and product stability. Fluidness characterisation is based on changes in relaxation times of structure¿forming components in formulations and interaction of dispersed and continuous phases. There will also be investigations on structure formation in nanoscale particles to obtain dispersed particles for transparent food liquids. The project involves fundamental investigations and specific research on industrial relevance for the support of the Irish dairy and food ingredient and infant formula manufacturers for using knowledge-based materials science data in process control and product formulation. The project will satisfy the Irish Government targets and responses to the research needs outlined by the DAFM. Industry relevant IP issues are monitored and appropriate actions taken to protect new IP besides normal scientific dissemination activities of the project outcomes. The project will be carried out in collaboration of Principal investigators at UCC and Teagasc MFRC and is coordinated by UCC.

Final Report:

Not available yet.