Profile Details

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USD 49 /hr

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☆☆☆☆☆

Hire Dr. Mariana M.

Ireland

USD 49 /hr

PhD Food Scientist | Formulation, NPD & Scientific Advisory | Written Reports & Literature Reviews

Profile Summary

Food Scientist and New Product Development (NPD) Specialist with a PhD in Food Sciences and Technology and a strong track record of creating functional ingredients and food products. Focused on translating scientific research into impactful, real-world products in alignment with quality standards. Proven ability to lead cross-functional projects, manage supplier relations and ensure regulatory compliance in research environments.

Subject Matter Expertise

• ☆ Analytical Chemistry
• ☆ Data Analysis
• ☆ Food Engineering
• ☆ Food Sensory Analysis
• ☆ Food Processing
• ☆ Food Chemistry
• ☆ Food Testing
• ☆ Food & Beverage Manufacturing

Services

• Writing

Writing Technical Writing, General Proofreading & Editing

Work Experience

Research Officer

Teagasc Food Research Centre Ashtown

January 2026 - Present

Education

PhD

University College Cork

October 2021 - November 2025

Masters (Science)

Instituto Superior de Agronomia

September 2018 - September 2020

Certifications

• PhD food science and technology

  University College Cork- UCC

  https://linkedin.com/in/marianamacas

  January 2026 - Present

Publications

JOURNAL ARTICLE

Mariana Maçãs, Bárbara Biduski, Alessandro Ferragina, Antonia AL dos Santos, Melanie Huet, Elke K. Arendt, Eimear Gallagher (2024). Impact of conventional and emerging processing methods on alternative breads– a comprehensive review and meta-analysis . Critical Reviews in Food Science and Nutrition.

Bárbara Biduski, Mariana Maçãs, Nooshin Vahedikia, Paula M. O’Connor, Karen Hussey, Jeremy C. Simpson, Margaritha M. Mysior, Eimear Gallagher (2024). Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value . Food Structure.

Mariana Maçãs, Alessandro Ferragina, Bárbara Biduski, Karen Hussey, Nooshin Vahedikia, Elke Arendt, Eimear Gallagher (2023). A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology . Food Structure.