at Abbott Nutrition
January 2019 - at Present
Primarily working within the Infant and Follow-on Formulae in developing and driving innovation in the area. • To develop new formulations within a multidisciplinary team as a technical lead adhering to regulatory, medical and nutritional requirements. • Responsible for providing plant technical support. • Prepare all documentation and routing for review. • Organizing, implementing and leading the scale-up plant trials for new products. • Preparation and support of the plant with internal and external audits. Member of Continuous Improvement team through operational and business excellence. • Close collaboration with cross-functional international and within plant teams including Materials, Planning, Quality, Regulatory, Manufacturing/Process, Packing, Engineering, Finance, Design Assurance, Medical and Nutrition during new product development (NPD) and new product introduction (NPI).
at Teagasc Food Research Centre
November 2014 - December 2018
Studied the effect of different dairy cow diets including varying amounts of pasture and total mixed ration on: o gross composition, nitrogen fractions, protein and mineral profile, casein micelle size and hydration, zeta-potential, and processing characteristics of milk. o Mozzarella cheese making characteristics, its yield (mass balance study), composition, quality, rheology, texture, thermo-physical & melt properties, protein hydration & hydrolysis and storage related changes. o Skim milk powder manufacture gross composition, mineral profile, physico- chemical and processing characteristics including rennet gelation, heat & ethanol stability, yoghurt making characteristics. • Development of pilot scale Mozzarella cheese and skim milk powder to identify the effects of feeding system on product composition and functionality. • Adaptation of a novel technique called cavitation rheology to measure cheese elasticity.
at Maynooth University
2014 - 2018 (4 years) Ulster