Nadia Grasso

PhD candidate- Food Science @ucc
#plantbasedfood #plantprotein #dairyalternatives

[Nadia Grasso @Nadia_Grasso_]

Happy to share our latest publication from my PhD thesis.

https://t.co/DZSBwmnYgp

Many thanks to my supervisor Seamus O'Mahony and all co-authors.

#plantbasedfoods #plantprotein #plantbasedingredients #plantbasedcheese #sustainability #vegancheese #phd #ucc #melting

[Nadia Grasso @Nadia_Grasso_]

Today, I was happy to attend the very interesting 5th Food Structure and Functionality Symposium with my poster presentation on "Blends of zein and chickpea protein ingredients in development of plant-based cheese alternatives"

#foodstructuresymposium #plantprotein #plantbased

[Nadia Grasso @Nadia_Grasso_]

@Meg_Ross_PhD Congrats Meg 🥳

[Institute of Food Technologists (IFT) @IFT]

Widely consumed and packed with #protein and #fiber, chickpeas offer inventive ways to improve the nutritional profile of #FoodProducts. A review in #IFTJournals examines the applications and functionality of #chickpea protein ingredients. Learn more. https://t.co/siRySI15oi

[Stable Micro Systems @StableMicro]

Texture Analysis in Research: Researchers from University College Cork have been investigating the composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese. Read more: https://t.co/h95btokWBp

[Foods MDPI @Foods_MDPI]

#mdpifoods -Please read the Editor's Choice Paper🥳

"Composition, Physicochemical and Sensorial Properties of Commercial #Plant-#Based #Yogurts" by James A. O’Mahony et al from @UCCResearch

Foods 2020, 9(3), 252; https://t.co/SOr8K7uZ4B