Reverse Engineering of Processed Foods

Posted: 10 July, 2017
  • Kim Millar has recently been awarded a travel scholarship to attend the São Paulo School  of Advanced Sciences on Reverse Engineering of Processed Foods, hosted by the        Faculty of Food Engineering at University of Campinas in Sao Paula, Brazil.

     Kim’s PhD research is a collaboration between the School of Food Science and  Environmental Health and Teagasc Food Research Centre, under the supervision of  Catherine Barry-Ryan, Roisin Burke, Eimear Gallagher and Sinead McCarthy. Her project is focused on the  characterisation and applications of plant-based ingredients in the development  of functional foods.

    Kim will travel to Brazil in September 2017 for two weeks, to study under a host of renowned lecturers in different specialties within the areas of food technology and  processing, nutrition and health.

    The school will be attended by 100 post-graduate students from all over the world, and includes a series of multidisciplinary lectures on significant issues that may change the way we approach food design. Kim has been invited to present a poster of her research and she will also deliver an oral presentation to fellow researchers.