Mark Fenelon is the Head of Food Research for Teagasc. The food research programme in Teagasc has 130 staff and 70 Walsh Fellows (PhD) students located at its two sites, and a budget of €17 million annually. It covers areas of food safety, food bioscience, food chemistry and technology and food industry development. His research interests include protein-carbohydrate interactions, glucose release, infant formulation, dairy chemistry and related dairy processes. He has expertise in rheology, protein-carbohydrate, protein-mineral interactions and associated instrumentation/analytical techniques as well as pilot and processing experience in thermal and dehydration (spray-drying). Mark is carrying out research as part of Spoke 7 dairy processes where he supervises one postdoctoral researcher and co-supervises two PhD students (within Insight@UCD and Tyndall).