A PhD is offered encompassing fungal biology and genetics, microbial biotechnology and food science. The PhD is offered in partnership between the University of Nottingham and the industrial CASE partner Quorn Foods. The project aims to develop novel and improved fungal strains for the production of the foodstuff mycoprotein. As background, there is demand for meat replacement protein sources on environmental and health grounds. The fungus Fusarium venenatum is used in the production of mycoprotein, a high-protein, low cholesterol meat substitute sold under the trade name ‘Quorn’. The same strain originally identified in the 1960 is still used for mycoprotein production as it is well suited to industrial fermentor growth. However, there is now commercial and environmental interest in obtaining strains with improved characteristics. In parallel, scientific advances have been made in fungal genomics and genetic manipulation meaning that F. venenatum is an attractive model organism for biotechnological exploitation. We plan to use classical biological techniques together with molecular genetic, genomic and biochemical methods to explore strain improvement in F. venenatum. This will involve a combination of the following. (1) Investigation of the sexual biology of F. venenatum. The species is only known to reproduce asexually, which has impeded strain improvement. However, we have recently identified compatible mating types of F. venenatum needed for sexual reproduction. Isolates will be screened to see if it possible to induce a sexual stage, of great possible use in strain development and selection. (2) Manipulation of F. venenatum via classical genetic methods. Parasexual methods will be used in tandem with proteomic monitoring to generate novel strains. (3) Manipulation of F. venenatum via genome editing. The development of GM and CRISPR genome-editing tools offer exciting possibilities to investigate and alter traits of interest such as those related to flavour production and mycotoxin synthesis.
The project involves a timely combination of interdisciplinary approaches, offering training in classical biological and genetic techniques together with molecular genetic, genomic and biochemical methods. The PhD will be based in the Fungal Biology and Genetics Group at the University of Nottingham, one of the UK’s principal fungal research groups with strong links to national and international learned societies. The group is based within the School of Life Sciences, rated 5 in the last RAE i.e. an excellent research institution. There will also be a CASE placement at the industrial partner Quorn Foods for 3-6 months. This will provide experience for the student of work in an industrial biotechnology setting including exposure to the world-leading fermentation technology of Quorn Foods, and broader industry training in areas such as health and safety, GLP, business and finance and IP-related training
The studentship also benefits from a supplementary industrial bursary of at least £2,000 per annum in addition to the standard PhD stipend. In addition, there will be access to University Research Academy training courses and opportunities for public outreach. Key reference:
Whittaker JA et al (2020). The biotechnology of Quorn mycoprotein: past,
present and future challenges. https://doi.org/10.1007/978-3-030-29541-7_3.
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