MPhil project: UPLIFT: Strategies for the optimisation of plant-based meat analogues and hybrid products with fermentati
UPLIFT: Strategies for the optimisation of plant-based meat analogues and hybrid products with fermentation technologies
Plant-based meat alternatives (PBMAs) are increasingly sought after by consumers adopting a flexitarian lifestyle. From a technological standpoint, however, they present challenges in terms of nutrition, functionality and organoleptic characteristics, relative to meat-based counterparts. Fermentation has been identified as a ‘white space’ technology in the plant-based sector with potential to improve the taste, texture, nutrient availability and processability of products made with plant-based proteins but little research has been done to understand and optimise technological and sensory attributes of fermented PBMAs (fPBMAs). The UPLIFT project aims to create new scientific and technological knowledge related to the fermentation of Irish-grown plant proteins and their application in prepared consumer foods, targeting plant-forward diets. The project is part of the DAFM-funded UPLIFT project aiming to understand possibilities for submerged and solid-state fermentation in plant-based products. Novel microbial/ fungal consortia for plant-based fermentations are being developed, and appropriate protein pre-treatments and fermentation processes are being optimised with a view to developing innovative process technologies for the generation of appealing fermented plant-based meat alternatives and hybrids. Significant gaps remain however, in our understanding of the techno-functional properties of plant-based alternatives, particularly those with a fermentation step. Shelf stability and regulatory aspects are also lacking clarity and research is needed to review and assess these critical aspects and assess novel formulations and processes for their impact on shelf life and food safety.
Award
The UPLIFT MSc Scholarship is a joint research project between TU Dublin
and Teagasc. The student will be registered at TU Dublin, where the structured MSc
programme is 2 years duration and incorporates four main elements of Original
Research, Research & Professional Development Plan, Generic Skills and Discipline
Skills training.
The Stipend funding is €25,000 per annum, University fees of up to a
maximum of €6,000, and is tenable for 2 years.
Student Requirements for this Project
Applicants should have a 1H or 2H1 B.Sc. degree in an appropriate discipline (Microbiology, Food Science, or similar). Experience of food product development, technological & safety assessment, sensory quality and fermentation would be a distinct advantage. The successful candidate should be highly motivated with enthusiasm to develop technical skills across a range of disciplines. Non-native speakers of English require a minimum score of IELTS 6.0 for entry into the postgraduate programme.
UPLIFT: Strategies for the optimisation of plant-based meat analogues and hybrid products with fermentation technologies
Plant-based meat alternatives (PBMAs) are increasingly sought after by consumers adopting a flexitarian lifestyle. From a technological standpoint, however, they present challenges in terms of nutrition, functionality and organoleptic characteristics, relative to meat-based counterparts. Fermentation has been identified as a ‘white space’ technology in the plant-based sector with potential to improve the taste, texture, nutrient availability and processability of products made with plant-based proteins but little research has been done to understand and optimise technological and sensory attributes of fermented PBMAs (fPBMAs). The UPLIFT project aims to create new scientific and technological knowledge related to the fermentation of Irish-grown plant proteins and their application in prepared consumer foods, targeting plant-forward diets. The project is part of the DAFM-funded UPLIFT project aiming to understand possibilities for submerged and solid-state fermentation in plant-based products. Novel microbial/ fungal consortia for plant-based fermentations are being developed, and appropriate protein pre-treatments and fermentation processes are being optimised with a view to developing innovative process technologies for the generation of appealing fermented plant-based meat alternatives and hybrids. Significant gaps remain however, in our understanding of the techno-functional properties of plant-based alternatives, particularly those with a fermentation step. Shelf stability and regulatory aspects are also lacking clarity and research is needed to review and assess these critical aspects and assess novel formulations and processes for their impact on shelf life and food safety.
Award
The UPLIFT MSc Scholarship is a joint research project between TU Dublin
and Teagasc. The student will be registered at TU Dublin, where the structured MSc
programme is 2 years duration and incorporates four main elements of Original
Research, Research & Professional Development Plan, Generic Skills and Discipline
Skills training.
The Stipend funding is €25,000 per annum, University fees of up to a
maximum of €6,000, and is tenable for 2 years.
Student Requirements for this Project
Applicants should have a 1H or 2H1 B.Sc. degree in an appropriate discipline (Microbiology, Food Science, or similar). Experience of food product development, technological & safety assessment, sensory quality and fermentation would be a distinct advantage. The successful candidate should be highly motivated with enthusiasm to develop technical skills across a range of disciplines. Non-native speakers of English require a minimum score of IELTS 6.0 for entry into the postgraduate programme.
