1. Brewery by-products are a potential rich source of bioactive compounds. These compounds will be recovered using novel environmentally friendly techniques, and stabilised (by coacervation, spray drying etc) before their application into food matrices for enhancement of functionality and potentially shelf life. The aim of the project is to minimise waste production from the brewing industry and contribute to food security and the concept of circular economy. Our objectives are to develop and optimise extraction methods, to develop and optimise stabilisation approaches and finally to assess the effect of the incorporation of the stabilised extracts into model food matrices. (Dr Suwimol Chockchaisawasdee, Prof Costas Stathopoulos, Dr Wendy Hunt)
2. Artichokes are well documented for having a rich nutritional profile, but are a crop that upon production and processing lead to the generation of large amounts of waste. Our aim is to minimise the waste produced through artichoke production and processing. Our objectives are to identify which bioactive compounds (associated with potential health benefits to consumers) are present in large enough quantities in the waste streams, develop and optimise environmentally friendly methods of extraction, develop and optimise stabilisation methods that will ensure the retention of any bioactive properties throughout extended storage periods of time, and, explore the potential of incorporation of the stabilised extracts into food matrices and evaluate the effects of this incorporation. (Prof Costas Stathopoulos, Dr ST Chin, Dr Andrew Tilley)
3. Recent advances in the development of grain varieties with improved and unique nutritional and functional properties provides the opportunity to develop food products tailored to specific consumer segments. Innovative techniques will be developed to characterise functional properties of starch, protein and other components of the newly developed phenotypes. The functional profile can then be applied to create a food matrix with improved sensory and nutritional properties. (Dr Wendy Hunt, Prof Costas Stathopoulos, Dr Xiaoyang He)
4. Edible films are an established method of preservation of a range of primary products. Films traditionally serve as   a layer of protection of the food, however, our aim is to develop films that protect as intended, but additionally enhance the functionality of the final product, through the incorporation of functional compounds (antioxidants, antimicrobials etc). Our objectives are to develop new formulations of edible films with enhanced functionality and compare their physical and chemical properties against control films. Furthermore, the effects of the application of these novel films on model food systems will also be evaluated and the quality of the coated foods will be assessed for stability (physical, chemical, microbiological) and consumer acceptability. (Prof Costas Stathopoulos, Dr Suwimol Chockchaisawasdee, Dr Xiaoyang He)
   

Supervisory teams: Prof Costas Stathopoulos (projects 2 & 4), Dr Wendy Hunt (project 3), Dr Suwimol Chockchaisawasdee (Project 1)