The Protein Challenge : What's on the menu for millennials and future generations A Junior Consultants opportunity bought to you by the New Food Innovation Ltd team.

The Protein Challenge

What’s on the menu for the Millennials and Future generation’s

Six month internship between September 2017 and 2018

Background :

With the growth in global population forecast to increase to 9 billion by 2050, combined with the increasing prosperity in Asia and the far East driving the switch tfrom rice to meat based diets, it is predicted that by 2050 the food system will not be able cope with the demand for food protein.

There are many benefits to increasing the proportion of plant based protein in our diets, which impact the health people, the planet, and its communities, illustrated here in this short video link


This Internship is part of a long term initiative, and is part of a series of work packages within Innovate UK and the Government of India’s collaborative research projects, comprised of industry and academic partners from within the United Kingdom and India. Including Heriot Watt and and the Centre of Excellence for food engineering in Sheffield with a range of Industry Partners including Mars plc , Quorn Foods and New Food Innovation Ltd.

The basis of the research project combines the evaluation of the potential for recovery of Novel Functional proteins known as Hydrophobins from the centrate of the production of MYCOPROTEIN – which is the central technology for the production of Quorn.

Along with this we have a focus on the valorisation of rice protein and associated materials recovered from Rice Milling in India produces substantial quantities of Rice Bran , this material contains a number of added value components including protein.

Activity – Tasks

The project will include the Valorisation and application of the novel proteins recovered from both Mycoprotein and Rice proteins in respect of emulsification and foaming properties, gelling and water binding properties , and comparison with with other food proteins will be required to evaluate the functional properties of recovered proteins , followed by assessment of secondary processing of the material, using thermal, enzyme and conjugation techniques.


Working environment

The intern will plan, manage and deliver a defined program working within a small team based at the University of Nottingham Food Innovation Centre, along with opportunities to visit a number of food processing locations during the course of the internship .

UK Location

Nottingham has the largest urban population in the East Midland , 80 minutes from Central London by Train and 15 Minutes to East Midland Airport. The city is Vibrant and has a large population of students so having plenty of accommodation , and at the same time is less than 60 minutes from Manchester or Birmingham. We also have the beautiful countryside of the Peak District very close by and you must visit the Historical city of York during your stay.

For further details please contact :-

Alan Marson

About New Food Innovation

Twitter @newfoodteam or @bakeralan137

New Food Innovation Ltd (NFI) is an SME scale company connecting the food industry with Science and Innovation, NFI is consultancy group with over 200 years of combined industrial experience and skills across all areas of the food industry, having careers in Large Multinationals food producers, Major UK food groups, Major food Ingredients suppliers, supermarkets, and Food entrepreneurs

Formed by Managing Director, Alan Marson, was one of the early adopters of open innovation practice and has an established track record of bringing new technology to market, an extensive network of connections within food business and the product and technology innovation communities.

The group has un-paralleled expertise in ingredient, process technology, and product development along with extensive know how in manufacturing and technology commercialisation. NFI has an extensive network within the food industry ingredient sector and has strong experience in project management, formulation science, and strategic exploitation, intellectual property protection and exploitation, regulatory and digital communication and marketing.

The Team focuses on high-level working within strategic innovation activities, technology landscaping, scouting, technology translation, and external networking development for many UK's major brands. We are currently working with and supporting a group of food industry and academic experts with a wide range of science and industry technical expertise. The Teams know-how has been gained during careers working for Global Brands Major National food companies (major branded and private label) and leading highly renowned center’s of learning for food Science including Unilever, GlaxoSmithKline, University of Nottingham, Associated foods Premier Foods, Northern Foods.

During these Careers we have been able develop over 45 patents, launch over 42 first to market technologies, Sponsor end and supervise d over 60 PhD’s, In the past 5 years we have been involved in collaborative research and development projects with funding of over £5m, the associates group, have an extensive network across all sectors of the food Industry which includes over 4000 direct and 500,000 digital food professional contacts.

Alan- also has long term experience of working closely with the French Food Engineer study Program and He and his colleagues strongly admire the quality of students emanating from the French food Education system

For the past 26 years Alan has sponsored 96 students for either their 6 months or 3-month placement periods, many have gone on to take employment in large company’s such and PepsiCo International, Modeleze, Souflett, Nutrixo, BASF, Greencore, Innophos, and Premier Foods

For Further details :-

Alan Marson : Managing Director : New- Food Innovation ltd ; room B29 Main Building , University of Nottingham ,. College Road , Sutton Bonington , Loughborough , LE12 5RD

Email Phone 0044 7831 494 368 Linkedin Profile

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