Chak Ming To

PhD student

Chak is experienced in characterizing the physicochemical properties of Mozzarella cheese, how they are related to its functional properties and how the manufacturing process can be adjusted to produce cheese with tailored properties.

Now he is investigating the fundamental aspects of milk protein functionality and the applications thereof.

He received a MSc degree in Bioscience Engineering Technology: Food Science and Nutrition in 2015 from Ghent University in Belgium. Since 2019, he joined Ghent University as a PhD student.

Chak started his research in Ireland in 2017 with a main focus on establishing a knowledge platform on Mozzarella. In 2019 he was welcomed by the PaInT and FTE groups where he is currently working on the Milcobel Chair for Dairy Research. It is an exciting challenge where he has the opportunity to delve further into the world of milk proteins. Some objectives include mapping milk protein interactions with different components in dairy products and discovering new insights in milk protein functionality.
In 2015, he received the Vandemoortele Healthy Foods award for his thesis on oil structuring capacities of food-grade waxes.

Contact:

Chak Ming To