David Goulding, Researcher at School of Food and Nutritional Sciences (University College Cork), Ireland
David Goulding is a PhD candidate in the School of Food and Nutritional Sciences at University College Cork, Ireland. He is supervised by Dr. Seamus O’Mahony and Prof. Nora O’Brien, principal investigators of the UCC Food Ingredients and UCC Nutritional Biochemistry research groups respectively. Prior to beginning his PhD research, David was an employee of Nestlé who financially support his postgraduate studies. David’s research focuses on the influence of thermal processing and heteroprotein complexation on the physical chemistry and nutritional biochemistry of lactoferrin. David has recently contributed to the book entitled ‘Milk proteins – From Expression to Food’.
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