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Stickiness in the drying of food powders


Course Description

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 suitable for spray drying process control.

One position available, with a scholarship of €21,000, out of which fees must be paid. Applicants should state grades obtained. Apply asap.

Entry Requirements

2.1 in materials science / chemical engineering / food process engineering or similar

Email Enquiry

Recipient: Teagasc Irish Agriculture & Food Development Authority
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