Assessing the effects of food processing on functionality of brewers’ spent grains (BSG).
Biochemical Innovation internship
You will focus your research on improving the nutritional value and technological functionality of brewers’ spent grains by:
Assessing the effects of food processing on the functionality of brewers’ spent grain in terms of rheology and texture;
Performing laboratory research aimed at characterising food functionality;
Chemically characterising the samples and assessing their effects on the microbiome;
Identifying potential food applications where the outputs could be used;
Assessing opportunities for enzymatic conversion of brewers’ spent grain to improve its functionality.
A final year MSc student Biotechnology / Chemical engineering / Food Chemistry with an interest in biochemistry.
Fluency in Dutch is preferred and in English required to ensure that you can work effectively with our diverse teams.