Research Projects

Mahrokh Jamshidvand

Current PhD Student

Use of Protein Hydrolysates to Generate High Protein Foods Acceptable by Older Adults


Mahrokh Jamshidvand started her PhD in the area of Food Science and Technology at IT Sligo in July 2020. She received her bachelor’s degree in Food Engineering from Isfahan University of Technology (IUT) in 2013. After her graduation she worked as a research assistance at IUT for two years. She awarded the Erasmus Mundus scholarship to study two master programs, one in Nutrition and Food Science in the University of Montpellier, France, and the other in Sustainable Management of Food Quality in IAMZ, Spain. During her masters’ study, she had the opportunity to join the University of Tsukuba, Japan where she researched on “Making Stable Nano-Emulsion” and the Universidade Católica Portuguesa, Portugal where she researched on “Increasing the Shelf Life of Rocha Pears Using the Edible Antioxidant’s Coating”. After her graduation, she worked as Technical Manager in FoodPars Co, a branch of Tate and Lyle Co. and Lactosan Co. in Iran. She had the opportunity to participate in an internship in T&L pilot (Lubeck, Germany), working on the Effect of Hydrocolloids on Dairy products on an industrial scale and also an internship in Lactosan’ Pilot (Nordbakken, Denmark), working on the Making Cheese Powder and sensory evaluation.


As a PhD researcher, Mahrokh is exploring the use of protein hydrolysates to generate high protein foods for older adults. She is investigating the influence of different hydrolysis condition on the techno-functional and bio-functional properties of plant/dairy proteins and how the incorporation of these ingredients in various foods will affect acceptability by the target population group. Her project combines food chemistry, food processing, analytical chemistry and consumer and sensory science.

Research interests

Food Science, Food Development, Sensory Evaluation, Food Quality, Functional Foods, Food & Nutritional Analysis, Food Sustainability

Profile links:



Professor R.J FitzGerald, Department of Life Sciences in University of Limerick, Ireland (co-supervisor)

Dr Manuel Felix, Universidad de Sevilla, Spain

Prof L. Methven, University of Reading, UK

Dr Paula Jauregi, AZTI, The Basque Country, Spain