Pulses for health and environment: Fava bean processing, molecular identification and analysis

About the Project
Protein sources are mainly animal origin as well as relatively low protein-containing plant origin (soya bean, lentils, rice). Due to the diverse impact on the environment and public health from animal-sourced protein, the plant-based protein demand is increasing in the last decade. Fava beans are approximately one-quarter protein by weight and high in fibre, which offers it as a leading candidate to be utilised in food products as a protein source. The main concerns of plant-based proteins are (i) the amino acid profile, texture, taste, appearance, and consumer preferences, (ii) other nutrients and components present (including unfavourable volatiles or toxins), and their impact on consumer preferences, and (iii) the impact of the processing on the ingredient and production of acceptable product texture and quality.

This doctoral program of study will develop processing and nutrition understanding to use protein-enriched pulses (e.g. Fava bean) into a food matrix without any diverse impact on the nutritional content, texture, test, colour, or other consumer preferences. The doctoral student will be trained to use relevant processing equipment, and modern techniques such as AFM, SEM, TEM, HPLC-MS, Rheometer, etc.  

Eligibility

Information on entry requirements can be found at GTA Program Page

Candidates should have an excellent undergraduate degree with 1st class or 2.1 grade or (preferably) MSc in chemical engineering, chemistry, biotechnology, food engineering or a related discipline.

How to apply

We strongly recommend you contact the lead academic, Dr. Bipro Nath Dubey (E-mail: [email protected]) to discuss the project or your application.

Please visit our GTA program page for more information on the Graduate teaching assistant program and how to apply.

Start date for studentship: February 2022

Interviews are scheduled for: Mid November 2021

For information on how to apply please visit GTA program page

Your application should be emailed to [email protected] by the closing date of 30th October.