Ancestral enzyme engineering for designer fat products. Consumers are increasingly turning to plant-based alternatives of meat and dairy products due to concerns about health, animal welfare and susta

Description

Ancestral enzyme engineering for designer fat products. Consumers are increasingly turning to plant-based alternatives of meat and dairy products due to concerns about health, animal welfare and sustainability. Taste, nutritional profile, protein content and limited variety are barriers that continue to challenge food manufacturers. This project aims to develop a process for the fermentation of specialty food oils and fats from agriculture production waste, that can deliver the flavour and nutritional benefits of meat and dairy products when added to plant-based alternatives. The outcomes should valorise existing agriculture and food waste, converting waste materials into valuable food ingredients.. Scheme: Linkage Projects. Field: 0601 - Biochemistry and Cell Biology. Lead: Prof Colin Jackson