Fight Food Waste CRC PhD Scholarship – Functional food ingredients from waste streams of plant protein production You will investigate the concept of conversion of the plant protein production wastes into highly functional food ingredients using green and clean technologies by tailoring their nanoscale structures.
In this project you will gain skills relevant to important areas of processing of biological materials into high value ingredients for use in high-value food, packaging and other applications. It will help you establish a track record relevant to the circular economy, sustainability and waste minimisation. It also provides a great opportunity to work with the Australian plant processing industry.
Around the world, the consumption of products based on plant protein is increasing. However, the extraction and purification of plant proteins create large quantities of waste. This project will investigate the concept of conversion of the plant protein wastes into highly functional food ingredients using green and clean technologies.
The aim is to produce different types of fibres with improved nutritional characteristics and techno-functional properties for food and non-food applications. Food biopolymers will be altered at both micro- as well as nano-scales, and innovative functions will be created using approved approaches and their properties tested and optimised using advanced analytical techniques.
Process tolerance and performance of the novel ingredients will be also examined for relevant food applications. Submit your application by 30/8/2023One scholarship available. Applicants should meet RMIT HDR admission requirements, this scholarship is primarily targeting local students but international students may be considered subject to the approval of the Fight Food Waste CRC
To apply: High quality applicants with relevant background to email their Resume and Application letter to Prof. Asgar Farahnaky: email@example.com
We have an industry focused project on Transformation of Plant Protein Processing Waste into High Value Health Promoting Food Ingredients, the PhD student will work with and supported by a dynamic research team dedicated to this project. Please contact Prof. Asgar Farahnaky: firstname.lastname@example.org Submit your application by 30/8/2023.