Subani Anandavadivel
Project Title
Influence of casein ingredient type and process design on properties of hydrogels generated at pilot-scale
Biography
Subani is currently developing a dairy derived, high protein hydrogel tailored for patients with cancer cachexia. This innovative thermo-reversible gel, solid when cool, melting smoothly when heated, delivers much needed protein and nutrients in a form designed to be consumed directly or added seamlessly to other foods. Her research project aligns with three pillars of sustainability: social: by creating safe, nutritious, and appealing food for a vulnerable community; environmental: by utilizing novel low-energy processing technologies in lab scale and pilot plant scale; and economic: by developing products with extended, marketable shelf life. Before commencing her PhD, Subani completed a Bachelor’s degree in Food Science & Technology at the University of Sri Jayewardenepura, Sri Lanka. In her spare time, she enjoys reading and hiking.
Teagasc email: Subani.Anandavadivel@teagasc.ie
University email: 124133984@umail.ucc.ie
Teagasc Research Programme: Food Programme
Teagasc Research Location : Moorepark
University: University College Cork
Teagasc Supervisor :Dr. Noel McCarthy
University Supervisor: Dr. Tom O’Callaghan, Prof. Seamus O’ Mahony
Funder :Department of Agriculture, Food and the Marine (DAFM)