Award details

Development and Commercial Exploitation of Novel Fungal Strains for use in the Food Industry

Reference	BB/L024470/1
Principal Investigator / Supervisor	Professor Paul Dyer
Co-Investigators / Co-Supervisors
Institution	University of Nottingham
Department	School of Life Sciences
Funding type	Research
Value (£)	125,273
Status	Completed
Type	Research Grant
Start date	16/06/2014
End date	15/01/2016
Duration	19 months

Abstract

unavailable

Summary

Fungi are used in the production of a number of foodstuffs. We have developed a novel technology which allows us to generate new fungal strains that might have enhanced properties for use in the production of certain food products. This would include the production of strains with novel flavours which would have societal and market appeal; strains with lowered content of potentially harmful 'mycotoxins' and salt use, which would therefore be of benefit to health; and strains with faster growth rates that would be of benefit to the food producers due to reduced manufacturing costs. We aim to use out novel technology to produce a range of new fungal strains, which will be screened for desirable combinations of such flavour, health and growth characteristics. These will then be used in trials with taster panels to gauge the appeal of the new strains, before possible large-scale production and exploitation of the novel strains in collaboration with partners in the food industry.

Committee	Not funded via Committee
Research Topics	Microbiology
Research Priority	X – Research Priority information not available
Research Initiative	Follow-On Fund (FOF) [2004-2015]
Funding Scheme	X – not Funded via a specific Funding Scheme

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