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are leading a project focused on prediction of food ingredient functionality using artificial intelligence-based approaches. Working as part of the FHI team, in conjunction with other collaborating research
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knowledge of online and blended teaching delivery. The project has a number of innovative elements such as virtual laboratories and virtual gaming and the candidate must have a background in demonstrating
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the CFD component of the DETECT project and support other aspects of the project (management, reporting and fieldwork). The overall project aims to assess coastal vulnerability and model it using a
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project is focused on ingredient and formulation scenario planning, using disruptive technological approaches to dairy ingredient production and utilisation. Project Title: Dairy Ingredients and Formulation
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technical to perform wet-lab including next generation sequencing library preparation, short chain fatty acid and metabolite analysis. The appointee will participate in an industry funded project
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studies b) reflect the perspectives of all relevant stakeholders c) enable translation of research into practice through comprehensive training d) maximise the potential for meta-analysis and international
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ingredients market. As part of FHI, Prof’s Seamus O’Mahony and Alan Kelly and Dr Ashkan Madadlou are leading a project focused on prediction of food ingredient functionality using artificial intelligence-based
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topologies, identify suitable topologies for detailed modelling, and collect data to enable future comparison of the modelled polygeneration systems with regards to the three core elements of sustainability
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involved in assisting in field research, data collection and analysis, literature reviews, stakeholder engagement, and the development and testing of sustainable post-harvest and processing technologies
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communicating research studies within the overall scope of a research project. To coordinate and perform a variety of independent and team activities involved in the collection, analysis, documentation and some