PhD Opportunity: ALEHOOP

Technological University Dublin


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  • Dublin, Ireland
    Technological University Dublin
    Jun 19, 2020

Supervisor name & contact details:

Name Dr Catherine (Rena) Barry-Ryan
School Food Science & Environmental Health
Email [email protected]

Research Centre Name and Website

https://www.dit.ie/fseh/staff/barry-ryandrcatherine/

&

www.dit.ie/fil/

Please indicate if the intention is to transfer from the Masters programme to the PhD programme (if applicable)

PhD opportunity (4 years)

Funding Arrangements

X   Fully Funded (ie Scholarship, Fees & Materials funding available)

Funding Agency

European Commission (H2020)

Funding Details

Student Stipend                  € 16,000p.a.

Materials/ Travel etc         € p.a.

Fees                                      € 6000p.a.

Subject Area

Food & Drink Science

Title of the Project

Biorefineries for the valorisation of macroalgal residual biomass and legume processing by-products to obtain new protein value chains for high-value food and feed applications (ALEHOOP)

Project Description

The ALEHOOP project provides the demonstration at pilot scale of both sustainable macroalgae (seaweed) and legume-based biorefineries for the recovery of low-cost dietary proteins from alga-based and plant residual biomass and their validation to meet market requirements of consumers and industry in the food and feed sectors. In these sectors, consumers are demanding affordable functional natural proteins from alternative sources and industry is demanding low-cost bio-based protein formulations with better performance and higher sustainability.

Proteins and amino acids are the building blocks of life, playing a critical biological role in living organisms due to their nutritional and physiological properties. In addition to their biofunctionality, proteins also play important roles in foods affecting their appearance, texture and stability because of technofunctional properties such as solubility, viscosity, foaming, emulsification and gelation properties. Population growth and socio-economic changes such as rising incomes, increased urbanisation and aging populations have led to an increasing demand for proteins.

This project is a consortium of excellent researchers and industries from across Europe. TU Dublin will be responsible for the safety and legal assessment of inputs and outputs in the project, including authentication and traceability and the requirements for pre-market approval of ingredients.

Student requirements for this project
BSc in Food Science/Technology or a related discipline.

Deadline to submit applications (only for funded projects)

5pm on 14th July 2020

If you are interested in submitting an application for this project, please complete an Expression of Interest and email it to [email protected] and [email protected]