Redesigning food production for minimal waste and footprint is the goal of Mild processing and optimal use of biomass. The programme is identifying how best to valorise existing biomass, long term, through enzyme technology, fermentation and other mild-processing approaches.
How can more-sustainable ingredient sources and processes be used to manufacture attractive food products is the central question in Sustainable ingredients. The project is investigating the use of mildly-refined ingredients, and replacing animal proteins with plant proteins.
The benefits of minimally-processed foods are offset by the increased risk of food spoilage. This project is investigating heterogeneity in the resistance of fungal spores to preservation methods, providing new leads for milder intervention protocols.
‘Evolution’ often optimises one trait at the cost of another. This project will reveal how such trade-offs affect industrial fermentations, investigating the role of the enzymes involved in growth, acidification, and flavour and texture development in dairy production.
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