The FAO estimates that around one third of all food produced worldwide is not consumed, which represents around 1.3 billion tons per year, and is wasted throughout the whole food chain, from farmers to consumers. Among that, and according to the FAO, the fruits and vegetables commodity group represents the major losses in agricultural production particularly in Europe, North America and Oceania, and Asia. It is well known that both, fruit and vegetables are naturally rich in antioxidant compounds. Furthermore, their by-products (peels, seeds, etc...) also contain high levels of antioxidant compounds that can be used as functional ingredients to fortify foods. This PhD comprises and integrative approach to valorise vegetable waste and will explore on the extraction and stabilisation of antioxidant compounds for implementation into commercial functional foods. This highly interdisciplinary project will provide an excellent training opportunity in the latest extraction and encapsulation technologies as well as industrial feasibility of improved food formulations.
Enquiries are welcomed from self-funded students. BSc (grade 2-1 or 1) or MSc (merit or distinction) in a relevant subject (Food Sciences, or an equivalent field).