This research investigates unstable lipid oxidation products called epoxides, tracking how different fatty acids form them across various fats and oils. By improving detection and understanding of these pathways, the project supports better quality control in pet food and other lipid-based industries, helping reduce waste, extend shelf life, and promote sustainable practices.

This PhD project investigates why long-life chocolate milk loses its flavour after 28 days. By analysing odor compounds, monitoring flavour changes over six months, and reformulating the product with industry partners, the research aims to create a longer-lasting, better-tasting chocolate milk and a general method for diagnosing and correcting flavour deterioration.