Fungal proteomics in the fermentation of plant-based foods

Updated: 9 months ago
Location: Mount Lawley, WESTERN AUSTRALIA
Deadline: ;

Project Outline:

This project will focus primarily on fungal proteomics and will study the enzymes and fungal metabolism involved with transforming substrates that are fit for human consumption, and assess the changes in the substrate. Cheese, koji and tempeh are examples of foods that rely on fungi to transform the substrate into a more desirable form. Understanding and expanding our knowledge of fungal proteomics will inform food science practices.

Project Area: Proteomics

Supervisor(s):  Professor Michelle Colgrave and Dr Mitchell Nye-Wood

Project level: Masters or PhD

Funding: Applicant should apply for ECUHDR or RTP Scholarship.

Start date: Any


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