プロフィール詳細

プロジェクトを作成

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Dr. Mariana M.に依頼

Ireland

PhD Food Scientist | Formulation, NPD & Scientific Advisory | Written Reports & Literature Reviews

プロフィール概要

Food Scientist and New Product Development (NPD) Specialist with a PhD in Food Sciences and Technology and a strong track record of creating functional ingredients and food products. Focused on translating scientific research into impactful, real-world products in alignment with quality standards. Proven ability to lead cross-functional projects, manage supplier relations and ensure regulatory compliance in research environments.

専門分野

• ☆ Analytical Chemistry
• ☆ Data Analysis
• ☆ Food Engineering
• ☆ Food Sensory Analysis
• ☆ Food Processing
• ☆ Food Chemistry
• ☆ Food Testing
• ☆ Food & Beverage Manufacturing

サービス

• Writing

Writing Technical Writing, General Proofreading & Editing

職務経験

Research Officer

Teagasc Food Research Centre Ashtown

1月 2026 - 現在

学歴

PhD

University College Cork

10月 2021 - 11月 2025

Masters (Science)

Instituto Superior de Agronomia

9月 2018 - 9月 2020

認定資格

• PhD food science and technology

  University College Cork- UCC

  https://linkedin.com/in/marianamacas

  1月 2026 - 現在

出版物

JOURNAL ARTICLE

Mariana Maçãs, Bárbara Biduski, Alessandro Ferragina, Antonia AL dos Santos, Melanie Huet, Elke K. Arendt, Eimear Gallagher (2024). Impact of conventional and emerging processing methods on alternative breads– a comprehensive review and meta-analysis . Critical Reviews in Food Science and Nutrition.

Bárbara Biduski, Mariana Maçãs, Nooshin Vahedikia, Paula M. O’Connor, Karen Hussey, Jeremy C. Simpson, Margaritha M. Mysior, Eimear Gallagher (2024). Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value . Food Structure.

Mariana Maçãs, Alessandro Ferragina, Bárbara Biduski, Karen Hussey, Nooshin Vahedikia, Elke Arendt, Eimear Gallagher (2023). A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology . Food Structure.