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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.
Congratulations to the all our staff who participated in the Dublin Staff Relay Series 2017. The school fielded three teams this year, raised €867 for Laura Lynn and everyone got over the line. Good weather, good company, good finishing times and a great cause. #Run4alaugh