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Dr D Charalampopoulos,
Dr A Chatzifragkou,
Dr Stella Lignou
Applications accepted all year round
Self-Funded PhD Students Only
About the Project
Microbial proteins provide a sustainable and nutritious alternative to traditional animal and plant-based proteins and as such are attracting significant research and commercial interest. The project will focus on bacteria and yeast as a source of single cell protein and optimise the production process, as well its incorporation into various food matrices. The work will involve: (i) screening of various bacteria and yeast of GRAS status in terms of protein yield and proximal composition; (ii) developing fermentation processes to achieve high cell density aerobic growth in bioreactors; (iii) evaluating the functional characteristics of the proteins in model systems; (iv) developing reformulated products incorporating microbial proteins and assessing their quality; (v) constructing a microbial protein database that can be used to accelerate product development and innovation. The student will be trained in a multi-disciplinary environment spanning several subjects and areas of expertise including microbial fermentation, chemical analysis, protein functionality, food reformulation, food quality.
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