Anuya Mane
Postdoctoral FellowCurrent Projects
Current post-doctoral researcher fellowship, funded by Enterprise Ireland’s Innovation Partnership Programme for the study “Process Technology Platforms for Incorporation of Olive oil into Export-focused healthy cheeses”, at Teagasc, Moorepark with Dr. Diarmuid Sheehan in November 2020.
Education
- MSc in Food Science (2014-15), UCC, Cork.
- PhD (FHI Fellowship, June 2015 to June 2019), UCC Cork.
Professional Membership
Board Member: UCC Alumni Network
- Mane, A., Ciocia, F., Beck, T. K., Lillevang, S. K. and McSweeney, P.L.H. (2019). Proteolysis in Danish Blue cheese during ripening International Dairy Journal, 97, 191-200.https://doi.org/10.1016/j.idairyj.2019.05.017. Impact factor: 2.770
- Mane, A. and McSweeney, P. L. H. (2019). Proteolysis in Irish farmhouse Camembert cheese during ripening. Journal of Food Biochemistry, 00, e13101. https://doi:10.1111/jfbc.13101. Impact factor: 1.662
- Mane, A. and McSweeney P.L.H. (2020). Proteolysis as a function of distance from surface to center in smear-ripened cheese. Italian Journal of Food Science, 32, 459-464. Impact Factor: 0.92
IDF, ADSA.