MrMick O'Sullivan

Current and recent research projects: Chemistry of dairy products Enzymes in foods, microencapsulation technology Alternative uses of food products Development of ingredient technology for a healthy snack food; Edible films and coatings for foods; Novel antimicrobial by-products of whey; Novel snack foods containing functional fibres Low salt solutions for the snack food sector Encapsulation of ingredients, bioactives and probiotics for animal foods Prebiotic beta glucans in foods Generation encapsulation and incorporation into foods of milk derived bioactives (FHI 1) Development of instrumental alternatives to sensory evaluation of bitterness in protein hydrolysates (FHI1) Light based technologies for improving microbial safety of powdered infant formula "Babysafe" Exploration of Irish meat processing streams for recovery of high Value Protein based ingredients for food and non-food uses. Assessment of bioactivity in soft ripened cheeses (FHI 2). Development of food structures to control digestability and protect bioactives during GIT transit (FHI 2)