Postgraduate Research Fellow in Flavour Technology

The Natural Resources Institute of the University of Greenwich is offering an exciting position for a Post-doctoral Research Associate (PDRA) to work at the Medway Food Innovation Centre on a Innovate UK funded project to unravel the flavour challenge of algal protein.

The Natural Resources Institute (NRI) of the University of Greenwich is part of the project **PROFILE **_(_P_rotein _R_ec_O_very for _F_ood using _I_onic _L_iquid _E_xtraction_)_, funded by** **Innovate UK, which will develop a novel approach to microalgae protein production. Besides NRI, the other partners of this project are London-based biotechnology start-up Arborea Ltd. (the industry lead) and Imperial College London (ICL). By 2050, the world will need to produce twice as much protein as it does today to feed its population and meeting this demand through the emission intensive animal agriculture would require 25,000 km2 grazing land for cattle, for example, or 2,000km2 of soya plantations, neither of which is sustainable. Arborea has patented technology to harvest microalgae which can produce 100x more protein per hectare than imported soy. Thus, incorporation of algal ingredients into human food systems has gained increased attention in recent years, with the significant interest in alternative proteins for use in foods. The protein fraction needs to be extracted from algal biomass and get rid of the off flavour to be used for the downstream food production. However, the conventional protein extraction methods for microalgae are expensive, somewhat unsustainable, and relatively less efficient. Thus, innovative extraction methods will be applied to produce algal protein extract through a low-cost, environmentally friendly process. Using University of Greenwich's state-of-the-art flavour analysis facility at the Medway Food Innovation Centre, the flavour profile for different batches of microalgae harvested will be assessed to identify key off-flavour compounds and accordingly flavour masking technology will be developed.

As part of the GK&M project, the University of Greenwich has set up the Medway Food Innovation Centre (MFIC). This state-of-the-art facility aims to deliver step-changing research on alternative protein, provide R&D solutions for food industries via enterprise support as well as conduct excellent training and courses on novel food product and process technologies. The flavour analysis capability has been established within MFIC to deliver advanced food research and innovation programme as well as facilitate the enterprise support activities. The advanced flavour analysis platform is equipped with an automated sample preparation unit (Centri) having robotic sampling facility attached to the two dimensional gas chromatography coupled with Time of Flight Mass spectrometry (Centri-GCxGC-ToF MS), hitherto not available in the campus. This high end facility will be extensively used in the PROFILE project to assess the flavour profile of algal samples and related volatile analysis to support novel extraction method for algal proteins.

Further details of the fantastic benefits and what we offer can be found here: Our benefits - what we offer | Jobs and careers | University of Greenwich and information on the university’s working principles: Working Principles and Guidelines | Documents | University of Greenwich

To apply, please visit the University of Greenwich vacancies page and complete all details, including the supporting statements: Current Vacancies - Jobs at Greenwich

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