Fermented plant protein peptides in development of functional elderly milk formulations
Project overview
Project title
Fermented plant protein peptides in development of functional elderly milk formulations
Project description
This project explores using fermented plant protein peptides in milk formulas for the elderly with potent antioxidant and anti-inflammatory properties. The expected outcome is to ferment plant protein peptides, analyse their bioactive compounds, and assess their in vitro bioactivities. The project aims to develop nutritious, easily digestible, novel dairy formulas, potentially reducing the burden of age-related health concerns on individuals and healthcare systems.
Supervisory team
University
| Name of university supervisor | Zhongxiang Fang Pangzhen Zhang |
| Name of university | University of Melbourne |
| Email address | zhongxiang.fang@unimelb.edu.au pangzhen.zhang@unimelb.edu.au |
| Faculty | Faculty of Science |
CSIRO
| Name of CSIRO supervisor | Netsanet Shiferaw Danyang Ying |
| Email address | netsanet.shiferawterefe@csiro.au danyang.ying@csiro.au |
| CSIRO Research Unit | Agriculture and Food |
Industry
| Name of industry supervisor | Allen Teng |
| Name of business/organisation | Nutrimores Pty Ltd |
| Email address | allen.teng@nutrimores.com |
Further details
| Primary location of student | University of Melbourne, Grattan Street, Parkville VIC 3010, Australia |
| Industry engagement component location | Blue Lake Dairy Group Pty Ltd (Nutrimores Pty Ltd sister company), 31203 Princes Highway, Tantanoola SA 5280, Australia |
| Other locations | CSIRO Werribee, 671 Sneydes Road, Werribee VIC 3030, Australia |
| Ideal student skillset | Essential skillsets: MSc or equivalent in Food Science, Nutrition, Biochemistry, or related field. Background in protein chemistry and fermentation processes. Experience with peptide analysis techniques (e.g., HPLC, mass spectrometry). Proficiency in statistical analysis and experimental design. Excellent written and verbal communication skills. Desirable skillsets: Experience with cell culture techniques. Knowledge of antioxidant and anti-inflammatory assay and their mechanisms. Knowledge of elderly nutrition and dietary requirements. Experience with sensory evaluation of food products. Previous research experience in food product development. |
| Application close date | Open until position filled |
| Apply | Contact Zhongxiang Fang |