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Valorisation of bakery waste - developing innovative processing strategies for the separation and functionalisation of polysaccharides and proteins

About This PhD Project

Project Description

According to the Food and Agriculture Organization of the United Nations (FAO) approximately 1/3 of the food produced globally on an annual basis is wasted across the food supply chain, amounting to approximately 1.3 billion tons. It was shown from a 2010 study that about 7.2 million tonnes of food and drink is wasted in the UK each year, of which nearly 800,000 tonnes is bakery waste. The aim of the project would be to develop innovative processing strategies, which include a combination of chemical, thermal and enzymatic methods for the separation and functionalisation of polysaccharides and proteins from bakery waste, which have potential to be used as functional food ingredients. Key objectives include to increase conversion yields of bakery waste materials to products by using improved biocatalysts (e.g. highly effect enzymes, enzyme immobilisation), process integration (e.g. simultaneous fractionation, and hydrolysis and biotransformation of bakery waste) and novel engineering designs for upstream and downstream processing.


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