Dr. Eimear Gallagher

Dr. Eimear Gallagher is head of the Food Quality and Sensory Science department at Teagasc. Her particular research interests are in the areas of cereal/bakery science, in particular empirical and fundamental rheology, instrumental product texture and structural analysis, sensory science, imaging, pilot scale cereal processing including milling, statistical design and mathematical modelling. She currently has a number of PhD students and postdoctoral researchers under her supervision. She is a member of professional cereal organisations and has organised national and international symposia, conferences and workshops in conjunction with these organisations.