Our Organisation Search Quick Links
Toggle: Topics
View all staff

Prabin Lamichhane

PhD student, Walsh Scholar

Research Interests

  • Structural, rheological and functional properties of cheese matrices
  • Microstructure and Microscopy
  • Physico-chemical properties of dairy matrices
  • Behaviour of gas (production rate, solubility and diffusivity) within cheese matrix
  • Cheese microbiology
  • Role of amino acids and peptides on the formation of Maillard-reaction-associated volatile organic compounds (e.g., pyrazines)

Education

  • B. Sc. Food Science and Technology (Tribhuvan University, Nepal)
  • M. Sc. Food Science and Technology (Ghent university/KU Leuven, Belgium)
  • Lamichhane, P., A. L. Kelly, and J. J. Sheehan. 2018. Symposium review: Structure-function relationships in cheese. J. Dairy Sci. 101:2692-2709.
  • Lamichhane, P., A. L. Kelly, and J. J. Sheehan. 2018. Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese. J. Dairy Sci. 101:5724-5737.
  • Lamichhane, P., A. Pietrzyk, C. Feehily, P. D. Cotter, D. T. Mannion, K. N. Kilcawley, A. L. Kelly, and J. J. Sheehan. 2018. Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. J. Dairy Sci. 101:5738-5750.