Ellen Murphy has been a Protein Scientist in Kerry for the past 2 years. Her work focuses on optimising the nutritional and functional properties of plant proteins within a range of applications such as beverages, protein bars and confectionery. Prior to this she has worked in industry in areas such as microencapsulation, bakery solutions and cream liqueurs. She holds a BSc (Hons) in Food Science from University College Cork, Ireland.
As a greater variety of protein sources are used in foods and beverages, there are more questions coming up around protein quality from consumers, product developers, and regulatory bodies. Our experts discuss how protein quality is calculated, methods to improve it, and what it all means for product development.
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