Microstructure engineering of plant protein: polysaccharide mixtures
Project Leader: Sally Louise Gras
Staff: Sally Gras
Collaborators: University of Birmingham
Primary Contact: Linda De Melis (email@example.com)
Keywords: food engineering; food manufacturing; food processing
Disciplines: Chemical & Biomolecular Engineering
The phase behaviour, the flow-induced microstructure and properties of animal based protein:polysaccharide mixtures have long been studied. Due to global population growth and the huge environmental cost associated with production of animal-based protein foods, plant proteins have increasingly become of interest as soft colloid system microstructure ingredients. For application in foods it is desirable that the protein is rich in essential amino acids, such as quinoa protein isolate (QPI).
The aim of this PhD is to understand the phase behaviour and the microstructure-rheology relationships of QPI:polysaccharide mixtures as influenced by the solvent conditions, temperature and level of protein refinement for a selected polysaccharide, eg, maltodextrin or pullulan.
The 3.5 year funded PhD project will be based in the Schools of Chemical Engineering at The University of Birmingham and The University of Melbourne, respectively.
A fully-funded studentship, which includes tax-free Doctoral Stipend of £15,009* per annum, is available for EU and Overseas students on this Joint PhD programme between the University of Birmingham and the University of Melbourne for October 2019 start.
For students who are to be hosted by the University of Melbourne, the scholarship rate will be $AUD30,000 p.a. and will include provision for a return trip to Birmingham.
Further information and applications can be sent through the following link -