Foaming and fat replacer ingredients
Lead Research Organisation:
Heriot-Watt University
Department Name: Sch of Life Sciences
Abstract
Obesity related illness presents a huge financial and social challenge to Governments and health services in the UK, EU
and around the world. The UK House of Commons Health Select Committee calculated that in 2002 clinical obesity cost
the English economy somewhere between £3.3-3.7 billion per annum. A similar calculation in 2006 by the EU commission
estimated that between 59 billion Euros and 236 billion Euros per annum or 7-28% of the total healthcare budget of the
member states was spent on the consequences of obesity related illness. It is estimated that by 2050 obesity will affect
60% of the UK population. If this problem is not addressed it will result in an unprecedented and possibly unsustainable
drain on healthcare resources in the UK. Tackling this huge problem will require a multi faceted approach, not least of
which will be attempts to modify the eating behaviour of large parts of the population. Food manufacturers have been
proactive in this respect by developing a range of low or reduced fat foods to replace less healthy alternatives. However,
reduced fat foods at present have low uptake by consumers and make little profit for industry. Market studies show that
consumers will not choose healthier food and drink products that have inferior taste or mouth feel to the less healthy
equivalent. In this study we aim to develop protein-based ingredients and enabling technologies for the formulation of foods
with reduced energy density while providing stability and mouth feel that are equivalent or improved compared to the
original versions. We will use a multi-scale approach that aims both to understand the microscopic role played by novel fat
replacers and emulsifiers, how these will impact on structure at the colloidal level, and how this determines texture in the
whole food. This will allow us to broaden our specific approach into a general strategy that can be applied to a wider range
of food products
and around the world. The UK House of Commons Health Select Committee calculated that in 2002 clinical obesity cost
the English economy somewhere between £3.3-3.7 billion per annum. A similar calculation in 2006 by the EU commission
estimated that between 59 billion Euros and 236 billion Euros per annum or 7-28% of the total healthcare budget of the
member states was spent on the consequences of obesity related illness. It is estimated that by 2050 obesity will affect
60% of the UK population. If this problem is not addressed it will result in an unprecedented and possibly unsustainable
drain on healthcare resources in the UK. Tackling this huge problem will require a multi faceted approach, not least of
which will be attempts to modify the eating behaviour of large parts of the population. Food manufacturers have been
proactive in this respect by developing a range of low or reduced fat foods to replace less healthy alternatives. However,
reduced fat foods at present have low uptake by consumers and make little profit for industry. Market studies show that
consumers will not choose healthier food and drink products that have inferior taste or mouth feel to the less healthy
equivalent. In this study we aim to develop protein-based ingredients and enabling technologies for the formulation of foods
with reduced energy density while providing stability and mouth feel that are equivalent or improved compared to the
original versions. We will use a multi-scale approach that aims both to understand the microscopic role played by novel fat
replacers and emulsifiers, how these will impact on structure at the colloidal level, and how this determines texture in the
whole food. This will allow us to broaden our specific approach into a general strategy that can be applied to a wider range
of food products
Planned Impact
The ability to formulate and manufacture foods with a reduced energy density, which at the same time have sensory
properties closely matching those of the normal fat product, will have a large financial impact for the partner companies and
Page 2 of 10 Date Saved: 16/08/2011 09:19:57
Date Printed: 16/08/2011 10:13:19
Proposal original proforma document
Academic Beneficiaries
Describe who will benefit from the research [up to 4000 chars].
social and health benefits to the UK as a whole. Also, development of underpinning technology to facilitate production of
functional fat replacer ingredients would place the two academic partners at the forefront of the application of fundamental
research concepts to the intelligent design of food protein ingredients.
We have identified a number of benefits from this research that would impact on the partner organisations, the food
industry and society as a whole.
Economic: supply of commercially valuable protein prototypes from 2nd year of project resulting in potential additional
annual income stream building up to at least £400 million at (£1000/ton) (estimated by Premier Foods). Premier Foods,
Marlow Foods, Hlere and Mantons's will extend their product range during and after completion of the project. All partners
estimate that this will benefit them for at least 10 years after product launch. Nandi Proteins and Wright Agri Industry Ltd.
will benefit for at least 10 years after completion of the project by licensing fees and royalties.
Technical: new processes and products will be generated and patented. New methods for studying the formation of
structure in reduced fat products will be developed and applied to relevant systems. Agreement of all consortium members
will be sought prior to publication of the fundamental aspects of the project, to avoid jeopardizing granting of patents on
novel technologies and products arising from the project.
Environmental: reducing waste from food manufacturing plants and transforming waste into high value ingredients. We will
look at the modification of functional properties of food grade proteins that have traditionally been thought of as waste,
including pot ale or spent grain in brewing/distilling and a mycoprotein rich waste stream from Quorn manufacture (Marlow
Foods) that has already shown promise as a foaming ingredient. The technology to turn these in to useful functional food
proteins would demonstrate that so-called waste proteins can be converted to economically viable products, which would
open up the opportunity to apply the technology to other waste protein streams.
Social: the project will contribute to improve quality of life by reducing obesity of consumers which will come to effect within
1 year of completion of the project and will last as long as the novel ingredients and products are on the market. This is
potentially the most important impact of all given the huge economic cost to the UK of obesity related illness. We recognise
that the contributory factors for obesity are many and complex, and that overeating/eating energy rich foods is only one of
them. However, the manufacture of reduced energy density foods that look, taste and have the same texture as the higher
energy density equivalents could have a signiifcant impact on the problem.
Collaborative: the collaborative nature of the project will provide benefits to all partners. Industrial partners will gain access
to equipment and expertise which is generally not available within their own organisations. This will be of particular benefit
to the SME members of the consortium. Similarly, at a time of economic downturn when research budgets are tight, the
larger companies will gain access to highly innovative and novel ideas generated by the Universities and SME's. The
collaboration between HWU and UoE is in the spirit of the Scottish Universities Industry Innovation Network for Food and
Drink research pooling project, and will help establish Edinburgh as a major Scottish and UK centre for food research in
this area, and should lead to many years of collaborative food research outwith the current project.
properties closely matching those of the normal fat product, will have a large financial impact for the partner companies and
Page 2 of 10 Date Saved: 16/08/2011 09:19:57
Date Printed: 16/08/2011 10:13:19
Proposal original proforma document
Academic Beneficiaries
Describe who will benefit from the research [up to 4000 chars].
social and health benefits to the UK as a whole. Also, development of underpinning technology to facilitate production of
functional fat replacer ingredients would place the two academic partners at the forefront of the application of fundamental
research concepts to the intelligent design of food protein ingredients.
We have identified a number of benefits from this research that would impact on the partner organisations, the food
industry and society as a whole.
Economic: supply of commercially valuable protein prototypes from 2nd year of project resulting in potential additional
annual income stream building up to at least £400 million at (£1000/ton) (estimated by Premier Foods). Premier Foods,
Marlow Foods, Hlere and Mantons's will extend their product range during and after completion of the project. All partners
estimate that this will benefit them for at least 10 years after product launch. Nandi Proteins and Wright Agri Industry Ltd.
will benefit for at least 10 years after completion of the project by licensing fees and royalties.
Technical: new processes and products will be generated and patented. New methods for studying the formation of
structure in reduced fat products will be developed and applied to relevant systems. Agreement of all consortium members
will be sought prior to publication of the fundamental aspects of the project, to avoid jeopardizing granting of patents on
novel technologies and products arising from the project.
Environmental: reducing waste from food manufacturing plants and transforming waste into high value ingredients. We will
look at the modification of functional properties of food grade proteins that have traditionally been thought of as waste,
including pot ale or spent grain in brewing/distilling and a mycoprotein rich waste stream from Quorn manufacture (Marlow
Foods) that has already shown promise as a foaming ingredient. The technology to turn these in to useful functional food
proteins would demonstrate that so-called waste proteins can be converted to economically viable products, which would
open up the opportunity to apply the technology to other waste protein streams.
Social: the project will contribute to improve quality of life by reducing obesity of consumers which will come to effect within
1 year of completion of the project and will last as long as the novel ingredients and products are on the market. This is
potentially the most important impact of all given the huge economic cost to the UK of obesity related illness. We recognise
that the contributory factors for obesity are many and complex, and that overeating/eating energy rich foods is only one of
them. However, the manufacture of reduced energy density foods that look, taste and have the same texture as the higher
energy density equivalents could have a signiifcant impact on the problem.
Collaborative: the collaborative nature of the project will provide benefits to all partners. Industrial partners will gain access
to equipment and expertise which is generally not available within their own organisations. This will be of particular benefit
to the SME members of the consortium. Similarly, at a time of economic downturn when research budgets are tight, the
larger companies will gain access to highly innovative and novel ideas generated by the Universities and SME's. The
collaboration between HWU and UoE is in the spirit of the Scottish Universities Industry Innovation Network for Food and
Drink research pooling project, and will help establish Edinburgh as a major Scottish and UK centre for food research in
this area, and should lead to many years of collaborative food research outwith the current project.
People |
ORCID iD |
Stephen Euston (Principal Investigator) | |
P Hughes (Co-Investigator) |
Publications
Lonchamp J
(2019)
Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers
in European Food Research and Technology
Lonchamp J
(2019)
Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process
in European Food Research and Technology
Lonchamp J
(2020)
Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents
in European Food Research and Technology
Lonchamp J
(2022)
Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing
in Food Bioscience
Akasha I
(2016)
The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties.
in Food chemistry
Campbell L
(2016)
Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.
in Food chemistry
Lonchamp J
(2022)
Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process.
in Food chemistry
Zhang Z
(2016)
Properties of partially denatured whey protein products: Formation and characterisation of structure
in Food Hydrocolloids
Zhang Z
(2016)
Properties of partially denatured whey protein products 2: Solution flow properties
in Food Hydrocolloids
Zhang Z
(2018)
Properties of partially denatured whey protein products: Viscoelastic properties
in Food Hydrocolloids
Description | This project is concerned with understanding how proteins give rise to structure and texture in foods. In particular we want to find ways to improve or change the performance of these proteins so that they can be used in lower concentrations which give a cost saving to the manufacturer, or impart new properties such as fat replacement. A number of proteins have been investigated which have either been modified using a process that alters their structure in a controlled way, or which have been derived from an unusual source such as the waste by-product stream from another food manufacturing process. The proteins studied are, milk whey proteins, skim milk proteins, milk protein concentrate, egg proteins (whole egg, egg yolk and egg white), a protein containing waste stream from a fungal food product manufacturing process. Improvements in the functional properties are achieved by modification of the proteins using two patented processes provided by Nandi Proteins, one of the industrial collaborators. These involve either a partial denaturation and controlled aggregation of the proteins, or a controlled reaction between protein and sugars to form a protein-oligosaccharide conjugate. Finding from the project to date include, . partially denatured milk proteins can be used as fat replacers/mimetics • partially denatured milk whey proteins can be used to partially replace egg protein in model systems without significant loss of functionality. Mixtures of 50% egg and 50% whey protein show the same emulsifying ability, foaming ability and gelation characteristics as are found with 100% egg protein. This opens up the possibility of using partially denatured whey protein as an egg replacer. One problem facing food manufacturers is the increasing cost of egg protein ingredients, which are used as binding agents in many foods due to their gelling properties. • conjugation of milk proteins with galacto-oligosaccharide improves the foaming and emulsifying ability of skim milk powder, and to a lesser degree milk protein concentrate, but has no effect on whey protein concentrate. • We have isolated and purified a fungal protein stream that has extremely high emulsifying ability. Ultra-filtration was carried out on the crude fungal protein waste stream to separate high and low molecular weight (MW) proteins and concentrate these protein fractions on a laboratory scale. The fungal biomass containing fermenter broth was centrifuged to analyse both its supernatant and cell fractions. Foaming, emulsifying and rheological properties (viscosity, gelation) were assessed using a range of techniques on the broth and centrate samples. In parallel the protein composition of the samples was analysed by proteomics (LC/MSMS) and SDS/Native-PAGE. A commercial whey protein concentrate (WPC) product was used as control. • The broth deposit and high MW waste fraction showed outstanding foaming stability in comparison with the WPC control and other samples. • Emulsions stabilised with the high MW waste fraction displayed lower oil droplet sizes and higher stability than the control and other samples. • Solutions and oil emulsions of high MW waste fraction showed higher viscosities than the WPC control and other samples. • The high MW waste fraction displayed a lower gelation point than the WPC control and its gel showed a higher visco-elasticity profile than the control and other samples. • Proteomic and electrophoretic analyses revealed a concentration of surfactant-like proteins in the functional fraction . Overall these results highlighted the functional potential of the fermented broth and waste co-product, which could result from the presence of aggregated functional proteins and/or functionality imparted by the fungal cells themselves. Following this initial study the consortium is now interested in assessing the feasibility of producing and extracting functional mycoprotein on a large scale for use as functional ingredient (fat replacer, animal protein replacer) in innovative food products. |
Exploitation Route | Partially denatured proteins - work relating to the partial denaturation process in general will be exploited in collaboration with Nandi Proteins. We have recently been awarded a KTP project to investigate further the link between partially denatured protein structure and functional properties, with the aim of understanding in more detail how processing can be used to control the functional properties of these proteins. As a result of the expertise we have gained in waste protein utilization, we have been awarded a second KTP project with a major food manufacturer in Scotland to develop protein mimetics for replacement of key ingredients in their food formulations. Egg protein-milk protein mixtures - work continues on this. Exploitation will be in collaboration with Wright-Agri and an industrial collaborators on this project. Fungal Protein products - work continues on this. Exploitation of this work will be in collaboration with the company supplying the waste stream. The company view development of protein products from their waste stream as a longer term goal. To this end we have applied for and been awarded two Innovate UK grants to follow up the separation and exploitation of the fungal proteins. One is funded through the Industrial Biotechnology Catalyst, the second through the sustainable supply chain management call. The IB catalyst grant will further explore the potential of fungal proteins as food ingredients, by following changes in the proteome of the waste stream throughout the course of a 32 day fermentation cycle. This will help to identify when particular proteins are expressed by the organism, and how this impacts on the functional properties as food ingredients. In parallel to this, we will also work to identify the optimum separation process for the proteins in the waste stream. In the second IUK project, which will follow on from the IB catalyst project, we will scale up the separation and purification of the fungal proteins to produce 100g-kg quantities and these will be tested for functionality in the products of the industrial collaborators. If successful, we aim to demonstrate the feasibility of extracting and exploiting valuable protein from the fungal process waste stream (currently approx. 500000 cubic meters per year). |
Sectors | Agriculture Food and Drink Pharmaceuticals and Medical Biotechnology |
URL | http://www.epsrc.ac.uk/newsevents/news/greattastinglowfatcheesesandcakes/ |
Description | As part of this project we characterised partially denatured whey protein products manufactured by a collaborator, Nandi proteins. The findings from this study led to an application for a successful KTP with Nandi Proteins to implement a process for controlling the partial denaturation process, through understanding the product change during protein processing and development of a flow through cell to allow in-line product monitoring and process control. Nandi Proteins have implemented this technology and developed it further for control of other protein processing operations. A second aspect of the EPSRC project was the study of the functional properties from a co-product stream of the Quorn mycoprotein manufacturing process with Marlow Foods. The findings of the EPSRC project allowed us to apply for £1.25M of Innovate UK funding with Marlow Foods and other food industry partners to investigate the feasibility of large-scale functional food protein extraction from a waste stream they produce from the fermentation of mycoprotein (their primary product). These two IUK projects that have arisen as a result of the EPSRC project have now finished. The outcome of the IUK projects is that we developed an extraction method for functional proteins from Quorn waste, and the company have scaled this up to pilot level to allow a larger scale assessment of the protein powders produced in food applications by other food industry partners in the consortium. |
First Year Of Impact | 2017 |
Sector | Agriculture, Food and Drink |
Impact Types | Economic |
Description | Biorefinery approach to valorising Thai seafood processing industry by-products |
Amount | £39,844 (GBP) |
Funding ID | 623717508 |
Organisation | British Council |
Sector | Charity/Non Profit |
Country | United Kingdom |
Start | 02/2021 |
End | 02/2022 |
Description | Diet and Health Research Industry Club |
Amount | £398,037 (GBP) |
Funding ID | BB/M027449/1 and BB/M027597/1 |
Organisation | Biotechnology and Biological Sciences Research Council (BBSRC) |
Sector | Public |
Country | United Kingdom |
Start | 09/2015 |
End | 05/2018 |
Description | Horizon2020 |
Amount | € 4,800,000 (EUR) |
Organisation | European Commission |
Sector | Public |
Country | European Union (EU) |
Start | 08/2015 |
End | 08/2020 |
Description | IUK |
Amount | £1,000,000 (GBP) |
Funding ID | 102711 |
Organisation | Innovate UK |
Sector | Public |
Country | United Kingdom |
Start | 09/2016 |
End | 10/2019 |
Description | IUK Open Call |
Amount | £678,213 (GBP) |
Funding ID | 102711 |
Organisation | Innovate UK |
Sector | Public |
Country | United Kingdom |
Start | 09/2016 |
End | 10/2019 |
Description | Industrial Biotechnology catalyst |
Amount | £250,000 (GBP) |
Funding ID | IUK-50386 - 338187 and BB/N003780/1 (BBSRC Co-funding) |
Organisation | Innovate UK |
Sector | Public |
Country | United Kingdom |
Start | 06/2015 |
End | 06/2016 |
Description | Innovate UK CR& D |
Amount | £1,000,000 (GBP) |
Funding ID | IUK-50387-377177 and BB/N004957/1 (BBSRC Co-funding) |
Organisation | Innovate UK |
Sector | Public |
Country | United Kingdom |
Start | 12/2015 |
End | 11/2018 |
Description | Knowledge Transfer Network |
Amount | £109,000 (GBP) |
Funding ID | KTP009478 |
Organisation | Innovate UK |
Sector | Public |
Country | United Kingdom |
Start | 11/2014 |
End | 05/2016 |
Description | Knowledge Transfer Partnership |
Amount | £156,000 (GBP) |
Funding ID | KTP009473 |
Organisation | Innovate UK |
Sector | Public |
Country | United Kingdom |
Start | 03/2014 |
End | 03/2016 |
Description | TSB |
Amount | £189,000 (GBP) |
Funding ID | EP/J501682/1 |
Organisation | Engineering and Physical Sciences Research Council (EPSRC) |
Sector | Public |
Country | United Kingdom |
Start | 03/2012 |
End | 03/2015 |
Description | Collaboration with Marlow Foods |
Organisation | Marlow Foods |
Country | United Kingdom |
Sector | Private |
PI Contribution | Research collaboration between Heriot-Watt and Marlow Foods manufacturers of the Quorn brand of foods. This initial project has led to a further three collaborative projects. |
Collaborator Contribution | Marlow Foods have given us sample of their co-product stream for our experimental programme. They have also given unprecedented access to their fermenters and have arranged for experimental runs to be carried out on production facilities to allow us to deduce how process changes affect protein content and properties of the co-product. |
Impact | Three additional projects have been started with Marlow foods. The net output from these is that we have developed a process to extract funcitonal protein from the Quorn spent fermentation broth, which Marlow Foods has scaled to pilot scale for further assessment of the product. |
Start Year | 2012 |
Description | Collaboration with Mars Chocolate |
Organisation | Mars Incorporated UK |
Country | United Kingdom |
Sector | Private |
PI Contribution | Extraction of funcitonal fungal proteins for testing in food formulations. |
Collaborator Contribution | Testing of functional fungal proteins in chocolate formulations. |
Impact | Incorporation of fungal proteins into chocolate formulations. |
Start Year | 2016 |
Description | Collaboration with New Food Innovation |
Organisation | New-Food Innovation Ltd |
Country | United Kingdom |
Sector | Private |
PI Contribution | Extraction of functional fungal proteins for formulation into food products. |
Collaborator Contribution | NFI developed formulations for food products containing functional fungal proteins (e.g. "corn" chips, crisps, bakery products) |
Impact | New food prodc uts dveeloped containing fungal proteins. |
Start Year | 2016 |
Description | Collaboration with Paul Clegg |
Organisation | University of Edinburgh |
Country | United Kingdom |
Sector | Academic/University |
PI Contribution | This project was collaborative with UoE who provided experimental expertise to complement computer modelling at HWU. |
Collaborator Contribution | Provided expertise in soft matter physics, atomic force microscopy, spectroscopy. |
Impact | We have authored 5 papers (6th in preparation). These are listed under this award. |
Start Year | 2016 |
Description | Improving Resource Sustainability Through Adding Value To Edible Grade Leather By-products |
Organisation | Scottish Leather Group Ltd |
Country | United Kingdom |
Sector | Private |
PI Contribution | I am a co-investigator on this KTP project contributing expertise in protein functionality. The project aims to create value from the processing waste (greaves) of leather production through extraction of collagen and identification of the optimal applications for the extracted protein. |
Collaborator Contribution | Other collaborators at HW will optimise and scale up the extraction process and SLG will use this knowledge to implement scaled up production of the collagen extract. |
Impact | None to date |
Start Year | 2021 |
Description | MARISURF |
Organisation | Marlow Foods |
Country | United Kingdom |
Sector | Private |
PI Contribution | MARISURF is a 4.8Meuro H2020 project coordinated by HWU to identify, isolate and purify biosurfactants from marine bacteria. The production will then be scaled up to pilot scale and the surfactants tested by industrial end-users from various industry sectors including food, cosmetic and biomedical sectors. My research group is responsible for overall coordination of the project, and specifically for the screening of functional properties of the surfactants to ensure suitability in industrial applications. |
Collaborator Contribution | Marlow Foods are a partner in MARISURF an EUH2020 project coordinated by HWU. They will test marine bacteria-derived surfactants in their Quorn food applications. |
Impact | The collaboration is multi-disciplinary and involves the following scientific disciplines, Microbiology Chemistry Biochemistry Molecular Biology Process Engineering |
Start Year | 2015 |
Description | Organic synthesis of alternative gelator molecules |
Organisation | Heriot-Watt University |
Department | Department of Mathematics |
Country | United Kingdom |
Sector | Academic/University |
PI Contribution | Shared information on olegelation. Invited collaborator to project meetings. Eventual joint publications. |
Collaborator Contribution | The partner will synthesize a range of alternative olegelator molecules that are derivatives of gamma oryzanol that either have the ferullic acid side chain substituted for another group, or have a hydroxyl group substituted. The hydroxyl group is believed to be important in dimerization of the sterols prior to their subsequent self-association into tubules, and also stabilizes the tubules through cooperative H-bonding. The ferrulic acid group is believed to allow inter-tubule interaction (it sticks out from the surface of the tubule) via pi-pi stacking interactions, thus leading to gel formation. By creating and testing oleogelators where one or both of these groups has been substituted will allow us to understand the role they play in the self-association and gelation process. |
Impact | Too early in project/collaboration. |
Start Year | 2017 |
Title | Active compositions |
Description | This invention relates, particularly although not exclusively, to an active composition and a method of producing an active composition. The invention extends to an active composition per se and methods of using the active compositions for example as rheology modifiers and/or surface active materials. |
IP Reference | 2204668.4 |
Protection | Patent / Patent application |
Year Protection Granted | 2022 |
Licensed | No |
Impact | None yet |
Description | Bridge2Food Food proteins Conference paper |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Professional Practitioners |
Results and Impact | Presentation of research results at a industry/academic conference on sustainable production of food proteins. We presented our approach to separation isolation, and modulation of functionality of novel food proteins. The talk was well received by industry members of the audience and resulted in a number of inquiries about possible collaborations and/or consultancy work. |
Year(s) Of Engagement Activity | 2015 |
Description | Conference paper on Functional mycoproteins EFFost conference November 2018 Nantes France |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Professional Practitioners |
Results and Impact | Results for the project were presented. Food industry participants were particularly interested as mycoproteins are potentially a novel food ingredient. |
Year(s) Of Engagement Activity | 2018 |
Description | Food Colloids Conference, Wageningen The Netherlands |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Professional Practitioners |
Results and Impact | Results presented at a major food colloids conference (sponsored by the Royal Society of Chemistry) held in Wageningen, The Netherlands in April 2016. A poster was given on the computer simulation of olegelation by sterols and sterol esters, and on the functional properties of novel fungal proteins. |
Year(s) Of Engagement Activity | 2016 |
Description | Food Science Roadshow |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | National |
Primary Audience | Public/other audiences |
Results and Impact | generated a great deal of interest amongst younger audience members on the composition of their food N/A |
Year(s) Of Engagement Activity | 2014 |
URL | https://www.physoc.org/renumeration_committee/funded-activities |
Description | Inaugural Lecture |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | Regional |
Primary Audience | Public/other audiences |
Results and Impact | I gave a public lecture on sustainable prot onein production my promotion to a personal chair in 2016. The event was attended by over 100 colleagues from my own University and local Universities, interested members of the general public and students from my own University. Th e topic sparked a lively debate on the environmental and economic sustainability of animal proteins vs plant and alternative protein sources. |
Year(s) Of Engagement Activity | 2016 |
Description | Interface Food and Drink reformulation Meeting at Strathpeffer Pavillion, Inverness |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | Regional |
Primary Audience | Industry/Business |
Results and Impact | Interface food and drink reformulation group is a working group set up by Interface, the academic-industry engagement body, that has the remit to facilitate collaboration between Scottish academics and the food industry in the area of food reformulation for improved health. I was invited to talk about our work on novel, sustainable proteins as animal protein replacers, and on fat replacement in foods. |
Year(s) Of Engagement Activity | 2015 |
Description | Presentation at Industrial Biotechnology Innovation Centre (IBioIC) Annual conference january 2020 |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Professional Practitioners |
Results and Impact | Scientific talk on the extraction of funcitonal proteins from the Quorn spent fermentation broth (co-product). Audience was a mix of scientists from academia and industry and policy makers from UK and Scottish government. |
Year(s) Of Engagement Activity | 2020 |
URL | http://www.ibioic.com/news_and_events/annual_conference/conference_registration_and_programme/d1145/ |
Description | Press release |
Form Of Engagement Activity | A press release, press conference or response to a media enquiry/interview |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Media (as a channel to the public) |
Results and Impact | The release was picked up by several national news papers and reported on websites with international reach As a result of this publicity I have received approximately 20 requests from various companies for further information on the subject. Some of these (about half) I have passed on to a University spin-out who makes the fat replacers we have used in the research. The company anticipates that this will result in a significant increase in business although it is too earluy to quanitfy this yet. |
Year(s) Of Engagement Activity | 2014 |
URL | http://www.epsrc.ac.uk/newsevents/news/greattastinglowfatcheesesandcakes/ |
Description | Talk on the physics of beer foam |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | Regional |
Primary Audience | Professional Practitioners |
Results and Impact | Invitation to give a talk to the Institute of Physics Scotland group on the Physics of beer foam. |
Year(s) Of Engagement Activity | 2018 |
Description | Workshop at Edinburgh Science Festival |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | Regional |
Primary Audience | Public/other audiences |
Results and Impact | Ran a workshop on emuslfiers in foods and consumer products for children attending the Edinburgh Science festival. The aim was to entertain children with practical hands on experiments deisgned to inform them about the science behind emuslfication, foaming and gelation and how this impacts prodcuts they use in every day life (examples used were mayonnaise, cosmetic creams, alginate beads, and surfactant foams in detergents and shampoos. The event led to discussions with both the children and parents on the science behind emulsifiers and surfactants, and our work in general. Feedback after the event from children and parents was positive and all parties appreciated our efforts inexplaining the scientific concepts. |
Year(s) Of Engagement Activity | 2019 |
Description | Workshop at Kasetsart University, Bangkok, Thailand on "Technology for Value Creation of Alternative Protein Based Product and Agro-Industrial and Food Waste Utilization" |
Form Of Engagement Activity | A talk or presentation |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Industry/Business |
Results and Impact | I was invited to give four talks to a mixed academic/industry/government audience on (1) Mycprotein ingredients from fungal fermentations; (2) Biopolymers and biosurfactants from marine bacteria fermentations; (3) Seafood waste biorefining; (4) Alternative protein sources. As a result of this workshop a successful proposal was made to the Newton fund for a collaborative project involving the Thai academic host (Kasetsart university) and four of the industry and government attendees. |
Year(s) Of Engagement Activity | 2019 |
URL | http://www.facebook.com/agro.ku/posts/2713759008647705/ |