Mariana Geraldes Macas was awarded a Seligman Travel Bursary to attend the 6th International Conference on Food Properties (ICFP6) in Bangkok, Thailand. Here she tells us about her highlights from the conference.
I was honoured to receive the SCI Seligman Travel Bursary 2025, which supported my attendance at the 6th International Conference on Food Properties (ICFP6), held on 29–30 January 2026 in Bangkok, Thailand. This conference provided an excellent platform to engage with international researchers and gain insight into current advances in food structure, processing and functionality. The opportunity to discuss research findings and exchange ideas with experts greatly broadened my scientific understanding and fostered potential collaborations.
At ICFP6, I presented my research entitled “Advanced Processing Approaches for Protein-Fortified Bread: Impact on Bread Quality and Flavour Profile.” The study investigated the incorporation of 35% Irish pea flour into wheat bread and evaluated the effects of roasting, ultrasound, and microwave treatments, applied individually and in combination, on bread quality. Results showed that while untreated pea flour negatively affected texture and flavour, roasting significantly improved bread properties. Notably, the combined roasting + ultrasound + microwave treatment produced breads with improved volume, softer crumb, and more balanced flavour profiles, closely resembling conventional wheat bread.
I would like to sincerely thank the SCI Seligman Trust for awarding me this prestigious bursary. This experience was both inspiring and motivating, providing new ideas and perspectives that will greatly contribute to my professional development and research progression.
Mariana Geraldes Macas
PhD Researcher
Teagasc and University College Dublin, Ireland
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