Project Overview
Microbial proteins are gaining a lot of attention in both research and business because they offer a healthy and sustainable substitute for conventional animal-based proteins. The project’s goal is to improve our basic knowledge of creating whole-cut meat substitutes using fungal biomass that is high in protein. The study will look into how food quality, particularly textural and organoleptic qualities, is affected by the fermentation process, growth media, and formulation techniques. The Bezos Centre for Sustainable Protein, which has academic and corporate partners in the UK and abroad, is funding the initiative.
Project Title
Utilisation of fungal biomass to develop whole-cut meat analogues.
Qualification
- A minimum of a 2:1 Bachelor’s or Master’s degree in food biotechnology, food science, food technology, or a closely related field is required of applicants.
- Only applicants from the UK or the Republic of Ireland are eligible for this studentship due to financial constraints.
Application and Deadline
Deadline: 12 July 2015
To apply for this position, visit their website.
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