Dr Munialo's research encompasses experimental approaches to understanding the functional properties of food in particular proteins. Over the years, she has worked on understanding the properties (such as gelation properties) of plants and other novel sources of proteins (such as insect proteins) to understand the exchangeability of proteins in food products. As such the use of alternative protein sources is of importance in reducing the “environmental footprint” that arises from the use of animal proteins in food production. Additional research that Dr Munialo is involved in is looking at the extraction of phytochemicals from several vegetable materials to determine whether these phytochemicals possess anti-cancer properties.
Professional Memberships
Association for Nutritionist (AfN) - Registered Nutritionist
Institute of Food Science and Technology (IFST) - Member
Academic Department: 海角社区 Food Innovation
Tel: +441952815145
Office: 106 Regional Food Academy
Research profile:
Publications
Other 海角社区ations
- M Ivanov, CD Munialo (2023) The investigation of the functional properties of single and mixed milk/lupine protein systems International Journal of Food Science & Technology 58 (11)
- Munialo C.D, Mellor D.D (2023) A review of the impact of social disruptions on food security and food choice Food Science & Nutrition
Additional Information
Modules
You can contact Dr Claire Munialo if you would like to discuss any of the following course modules:
Documents
Contact
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