Dr Duggan is a lecturer in Food Science in SETU since 2011.

She graduated with a BSc in Chemistry from University College Dublin and subsequently was awarded a PhD from the same institution for her research on acidified milk gels. Following her PhD, she worked in Teagasc Food Research Centre, Moorepark as Research Officer for two years. Subsequently she worked as a post-doctoral researcher in UCD Food Science for a number of years working on various projects with industry to produce novel food products.

Dr Duggan is a member of the Eco-Innovation Research Centre (EIRC).

Her research has focussed on ingredient interactions in a variety of complex food systems and the resultant effect on the physicochemical properties of foods, such as texture, stability and consumer acceptability which are key to developing new products in terms of functionality and processing. This area has importance for developing new tailored nutritional solutions for future foods, such as functional foods, sustainable foods etc.