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Personal profile


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.

Research Interests

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.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 2 - Zero Hunger
  • SDG 3 - Good Health and Well-being
  • SDG 12 - Responsible Consumption and Production

Education/Academic qualification

PhD, A Study of Acidified Milk Gels, University College Dublin

Bachelors Degree, University College Dublin


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