Sarah Priour
Massey University, New Zealand
Biography
Sarah Priour graduated with an MSc equivalent Engineering degree from the University of Technology of Compiegne, France in 2014. She then began her career working as an Engineering Specialist within the Application Group division of Nescafe, Nestle S.A. (Switzerland) where she was In Charge of developing coffee roasting recipes and monitoring powder homogeneity. In 2015, she changed roles within Nestle becoming a Junior R&D specialist in PTC Orbe (Product Technology Centre). Within this position her focus was on understanding the properties of cocoa powder and the impact of processing parameters, more specifically studying the roasting and alkalization steps. In late 2015, she commenced a PhD in Food Technology, at Massey University, New-Zealand. Her research focuses on the microencapsulation of probiotics, and specifically on how to protect them from elevated temperatures in the dried state.
Abstract
Abstract : Sugar Uptake by Lactobacillus rhamnosus and its impact on shelf life