Emma Feeney completed her PhD in genetics in Nutrition and Genetics in UCD. Following this, she worked in on phase one of FHI, conducting proof-of-principle studies into the post-prandial effects of protein hydrolysates. She then moved to the Sensory Evaluation Center at the Pennsylvania State University in 2012, where she conducted Postdoctoral research examining genetic differences in chemosensation, and the subsequent effect on food liking and food choice. She is currently a Postdoctoral Research Fellow in UCD, funded by Food for Health Ireland, examining the metabolic effects of cheese consumption. Emma Feeney completed her PhD in genetics in Nutrition and Genetics in UCD. Following this, she worked in on phase one of FHI, conducting proof-of-principle studies into the post-prandial effects of protein hydrolysates. She then moved to the Sensory Evaluation Center at the Pennsylvania State University in 2012, where she conducted Postdoctoral research examining genetic differences in chemosensation, and the subsequent effect on food liking and food choice. She is currently a Postdoctoral Research Fellow in UCD, funded by Food for Health Ireland, examining the metabolic effects of cheese consumption.

Food Technology, Nutritional Science