Gaurav Rajauria

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Senior Lecturer - Sustainable Food Fermentation

University College Cork

Ireland

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About

Dr. Gaurav Rajauria is a Senior Lecturer in Sustainable Food Fermentation at University College Cork, Ireland. His research focuses on innovative processing and applications of seaweed, alternative proteins for vegan diets, and the health-promoting properties of various food ingredients. Recent publications include studies on cellulose-based membranes, the evaluation of traditional fermented foods, and the sustainability of functional food production processes.

Recent Grants

Grant: Close

‘CircBioCityWaste: Converting urban waste streams into value-added products" (2022-2026)

Open Date: 2022-03-01

Close Date: 2026-02-01

Articles (13)

Innovative Processing and Industrial Applications of Seaweed

Year:

2025

Cellulose based membranes, hydrogels and aerogels for water treatment application

Year:

2025

Thyme-licorice nanoemulsion for anthracnose management in Capsicum annuum L. and life cycle assessment of its production

Year:

2024

A review of alternative proteins for vegan diets: Sources, physico-chemical properties, nutritional equivalency, and consumer acceptance

Year:

2023

Hawaijar – An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review

Year:

2023

In Vitro Evaluation of Brown Seaweed Laminaria spp. as a Source of Antibacterial and Prebiotic Extracts That Could Modulate the Gastrointestinal Microbiota of Weaned Pigs

Year:

2023

Effects of Protein Supplementation Strategy and Genotype on Milk Production and Nitrogen Utilisation Efficiency in Late-Lactation, Spring-Calving Grazing Dairy Cows

Year:

2023

Biological Properties and Health-Promoting Functions of Laminarin: A Comprehensive Review of Preclinical and Clinical Studies

Year:

2022

Effect of Supplementing Grass Silage-Based Diets with Concentrate Carbohydrate Sources with Different Fermentation Profiles on N Metabolism of Beef Heifers Fed to Maintenance

Year:

2022

Assessing the Environmental and Economic Sustainability of Functional Food Ingredient Production Process

Year:

2022

Evaluation of the Antibacterial and Prebiotic Potential of Ascophyllum nodosum and Its Extracts Using Selected Bacterial Members of the Pig Gastrointestinal Microbiota

Year:

2021

Evaluation of Ultrasound, Microwave, Ultrasound–Microwave, Hydrothermal and High Pressure Assisted Extraction Technologies for the Recovery of Phytochemicals and Antioxidants from Brown Macroalgae

Year:

2021

Seasonal Variation of the Proximate Composition, Mineral Content, Fatty Acid Profiles and Other Phytochemical Constituents of Selected Brown Macroalgae

Year:

2021

Collaborators (11)

Torres Sweeney

Professor of Animal Genomics

Dublin City University

IRELAND

Vivian Gath

Lecturer, Clinician.

University College Dublin School of Veterinary Medicine

IRELAND

Marco Garcia-Vaquero

Assistant Professor

Dublin City University

IRELAND

Marion Ryan

Dublin City University

IRELAND

Tommy Boland

Senior Lecturer Ruminant Nutrition

Dublin City University

IRELAND

John O’Doherty

Full Professor of Monogastric Nutrition

Dublin City University

IRELAND

Marta Miranda

Universidade de Santiago de Compostela

SPAIN

Karina Pierce

-

IRELAND

Anushree Priyadarshini

Lecturer

Technological University Dublin

IRELAND

Helena McMahon

-

IRELAND

James F. Curtin

-

IRELAND

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