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Course content

The post-graduate work is within a funded project. Techniques for measuring powder stickiness are under development and will be used to relate stickiness to the physical properties of powders.

The project involves characterising stickiness of dairy powders by empirical and fundamental techniques, modifying food formulations to overcome stickiness problems, and modelling of results in a form





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Recipient: Teagasc Irish Agriculture & Food Development Authority

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