Sign up to our newsletter today
We've been helping students find the right postgraduate course for over a decade.
Mechanical properties affect the perceived texture of foods during consumption. Texture is a quality attribute that is closely related to the structural and mechanical properties of a food. By understanding the mechanical properties of food, we can characterise their textural properties over time to optimise the food product sensory acceptability. Mechanical properties of foods are important to their behaviour in processing, storage, distribution, and consumption.
This project will develop tailored mechanical systems to provide suitable measurement techniques for food material characterisation.
Deadline for applications: 14th of August 2019
This project will employ technical, engineering and design skills to develop a user-friendly, accurate, quantitative mechanical rig capable of
Read more about this course
Please see website and application form for details
Funded by the Limerick Institute of Technology Graduate Research Office – Postgraduate Fees for a period up to two years full-time and a stipend
The information you submit to this university will only be used by them to deal with your enquiry. For more information on how we use your data, please read our privacy statement
Based on your current searches we recommend the following search filters.