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Ophélie Gautheron

 

 

Ophélie Gautheron

MSc research student

T: 021 490 - 1449

E: ophelie.gautheron@gmail.com 

Room: 322B

 

 

About

Ophélie completed an apprenticeship as a lab technician in chemistry in 2017. She then went to Sydney (Australia) on a language exchange programme for 5 months. Afterwards, Ophélie worked in a water quality control laboratory in Switzerland for one year, followed by full-time employment in a quality control laboratory in the dairy industry for 7 months, which she continued part-time during her Bachelor's degree.

Ophélie graduated with a Bachelor of Science in Life Technologies, major Food Technology, at the Engineering School of Sion (CH) in HES-SO in 2022. Her Bachelor thesis was entitled “Development of a vegan pâté using lactic acid bacteria fermentation of plant-based protein ingredients” which she performed in the School of Food and Nutritional Sciences in UCC.

Currently, Ophélie is enrolled as a MSC research student under the supervision of Dr Aylin Sahin and Prof. Dr Elke Arendt on plant-based protein ingredients and dietary fibre to increase the nutritional value of plant-based food.

 

 

 

Cereal and Beverage Science Research Group

School of Food & Nutritional Sciences, University College Cork, College Road, Cork Ireland

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