Gaurav Kr Deshwal

Project Title: ProCheese: Understanding the fundamental mechanisms affecting the microstructure and functional properties of processed cheese

Overview: Gaurav is exploring the fundamental mechanism underlying the texture and microstructure development of processed cheese which is helpful in finding the optimal processing parameters to form homogenous, stable and functional processed cheese. Gaurav is experienced in rheological analysis and he is gaining expertise on microscopy techniques. He is from India and completed his graduation (B.Tech. in Dairy Technology) and post-graduation (B.Tech. in Dairy Technology) from National Dairy Research Institute, India. He likes to play volleyball during his free time.

Programme Area: Food programme

Supervisors: Dr. Laura-Gomez Mascaraque and Prof. Thom Huppertz 

Location: Teagasc Food Research Centre, Moorepark

Funding Source: Teagasc