Dr. Gallagher’s expertise lies predominantly in cereal science and ingredient/bakery research. She has extensive experience in modulating ingredient interactions, empirical and fundamental rheology, confocal and scanning microscopy, digital and immersive structural imaging and sensory science. She has developed a particular capability in the gluten-free area, where she has conducted research in product reengineering, instrumental texture profiling and composition optimisation. She is also the coordinator of Sensory Food Network Ireland, a national network of excellence in sensory food science. As well as conducting publicly funded research, Dr. Gallagher also has a number of confidential, industry-led short-term projects. She is currently head of the Food Quality and Sensory Science department of the Teagasc Food Research Programme.

LINKS

https://www.teagasc.ie/contact/staff-directory/g/eimear-gallager/