Profile Details

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USD 200 /hr

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Hire Dr. CyberColloids L.

Ireland

USD 200 /hr

Food innovation consultants

Profile Summary

CyberColloids, founded in 2002, is a unique independent organisation devoted to bringing innovation to research for both industry-based and academic clientele. Our team of experts supports contract research in new product development, applications, process optimisation and development, scale up, plant design, strategic business studies and marketing. We also specialise in the texture of food and non-food systems, hydrocolloids and creating added value in fruit, vegetable and seaweed biomass streams. We take a business-led approach and have the ability to bridge the gap between the laboratory, factory and consumer. These strengths set us apart from our competitors, drive our business success and make us an ideal industrial partner. We consist of 10+ experts in hydrocolloids and polysaccharide chemistry offering contract R&D in the areas of: - New product development: stability and texture -Scaling up processes for food ingredients -Clean label texture ingredients -Hydrocolloid applications and manufacturing -Food waste optimisation -Textural and microscopic analysis -EU funding schemes and grant writing More information can be found at http://www.cybercolloids.net/

Subject Matter Expertise

• ☆ Fiber & Textile Engineering
• ☆ Biomass & Bioenergy
• ☆ Microscopy
• ☆ Food Science
• ☆ Food Engineering
• ☆ Food Preservation
• ☆ Food Chemistry
• ☆ Vegetarian & Vegan Nutrition
• ☆ Skin Care & Cosmetology

Services

• Writing
• Research
• Consulting
• Product Development

Work Experience

Contract R&D

CyberColloids

January 2002 - Present

Education

Food Science, chemistry and business

Educational information on each consultant: http://www.cybercolloids.net/about-us/meet-team

January 2002 - January 2019

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

Dapčević-Hadnađev, T., Dizdar, M., Pojić, M., Krstonošić, V., Zychowski, L.M., Hadnađev, M.(2019). Emulsifying properties of hemp proteins: Effect of isolation technique . Food Hydrocolloids. 89. p. 912-920.

(2018). Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions . Food Structure.

(2018). Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition . Food Chemistry. 264. p. 24-33.

Zychowski, L.M., Logan, A., Augustin, M.A., Kelly, A.L., Zabara, A., O'Mahony, J.A., Conn, C.E., Auty, M.A.E.(2016). Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions . Journal of Agricultural and Food Chemistry. 64. (34). p. 6546-6554.

Maher, P.G., Maher, P.G., Auty, M.A.E., Roos, Y.H., Zychowski, L.M., Fenelon, M.A.(2015). Microstructure and lactose crystallization properties in spray dried nanoemulsions . Food Structure. 3. p. 1-11.