The Protein Challenge
What’s on the menu for the Millennials and Future generation’s
Six month internship between September 2017 and 2018
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 http://bit.ly/2dgHBKP
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.
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 .
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 email@example.com
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.