Digvijay Digvijay
Project Title: Approaches to Extend the Functional Shelf Life of ingredient Cheese (EFSL-Cheese) for long distance export markets
Overview: Digvijay is working on ways to extend the functional shelf life of Mozzarella cheese and liquid dairy ingredients like micellar casein concentrates (MCCs) and milk protein concentrates (MPCs). There is a huge export potential for Irish dairy products specially cheese, cheese based products and high value dairy ingredients. Exporting them to different parts of the globe involves huge amount of time, thus, affecting the consumer desirable functionalities of these perishable products. Hence, his primary focus is to minimize functional quality losses by utilizing available and novel methods in freezing and by other technological interventions. He has four years of industrial experience in milk condensing and drying operation in Asia’s largest dairy cooperative organisation i.e. Amul Coop., along with one year of working experience with ITC Ltd., one of the largest FMCG company in India. He holds bachelors and master degrees in Dairy Technology from ICAR-National Dairy Research Institute, India.
He likes to spend his leisure time exploring new places and watching documentaries.
Programme Area: Food Chemistry and Technology
Supervisors: Dr Prabin Lamichhane, and Prof Alan Kelly
Location: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork
Funding Source: Teagasc