Development of novel bioemulsifiers from crosslinked and conjugated yeast derived proteins

More and more, consumers are looking for food products that meet their nutritional needs without the addition of complex, synthetic ingredients. This project focuses on the discovery of new emulsifiers to keep active ingredients, like omega 3 oils or fat soluble vitamins, well suspended and protected in food products. The emulsifiers will come from natural yeast, and they will be constructed from protein to increase the nutritional quality of the food without the use of synthetic ingredients. The properties of these proteins will be modified using food grade enzymes in order to make them more effective emulsifiers and stabilizers. Overall, this research will help the food industry make healthy, green and vegan food products for the consumer market.

Faculty Supervisor:

Salwa Karboune

Student:

Partner:

Université de Liège

Discipline:

Life Sciences

Sector:

Education

University:

McGill University

Program: