University of Leeds

NAPIC offers alternative protein PhDs

© University of Leeds
Society

UK Alternative Protein Innovation Centre NAPIC Launches Fully Funded PhDs

The UK’s National Alternative Protein Innovation Centre (NAPIC), located at the University of Leeds, has opened applications for five fully funded PhD studentships in the field of alternative proteins. The PhD projects cover the following areas: Successful candidates will have opportunities to collaborate and complete placements at industry partners worldwide. They will also receive entrepreneurial training. Funding will cover a maintenance grant of £19,237 per year, UK and Ireland tuition fees, and bench fees. International applicants will need to cover the difference between UK and international tuition fees. Transforming the alternative protein landscape NAPIC was formally launched in December after receiving £15 million in investment from two UK government bodies — the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK. Its aim is …

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© University of Leeds
Society

University of Leeds Offers Studentship on Social & Environmental Impact of Alt Proteins

The UK’s University of Leeds is collaborating with GFI Europe to offer a studentship addressing the question, “How will alternative proteins affect people and the environment in the UK and Europe over the coming decades?” The interdisciplinary PhD project is said to be suitable for an academically excellent, impact-focused candidate. Applicants must have an excellent, relevant undergraduate degree, along with a passion for sustainable food systems and proven quantitative and communication skills. The project will seek to address three queries within the main overarching question: How are different alternative proteins likely to be accepted in different European contexts? How could European demand for different proteins change up to 2050? What would the social, economic, and environmental impacts of meeting this demand be? The aim is …

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Quorn katsu style chicken

© Quorn Foods
Science

Changing the Game for Vegan Analogs: Study Explores Effects of Iron Fortification in Mycoprotein Products Without Egg Whites

In the ever-evolving landscape of food industry innovations, the spotlight is now on the development of meat alternatives that provide consumers with a sustainable option and meet the nutritional needs of comparable animal proteins. A recent study by Professor Brent Murray from the University of Leeds, funded by Quorn Foods, investigated the effects of iron fortification in mycoprotein products developed with potato protein instead of egg whites. Egg whites are incorporated into mycoprotein products as functional ingredients and binders to create appealing textures. However, the growing demand for plant-based meat alternatives and egg allergenicity are driving the replacement of egg white proteins with plant proteins.  In a related research about the interactions between fungal hyphae and egg white protein the scientists found that that potato proteins offer high …

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