Megan is a UCC graduate with a first-class honours degree in Food Science. During her bachelor’s degree, she gained valuable industry experience through a six-month internship with H&H Group. This opportunity sparked her passion for research and motivated her to pursue a PhD. Her research is focused on plant-based protein ingredients and their application in dairy alternatives that have an enhanced nutritional profile and a low environmental impact.

https://www.linkedin.com/in/meganmct