Award details

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

Reference	BB/N012631/1
Principal Investigator / Supervisor	Professor Paul Dyer
Co-Investigators / Co-Supervisors
Institution	University of Nottingham
Department	School of Life Sciences
Funding type	Research
Value (£)	211,187
Status	Completed
Type	Research Grant
Start date	09/05/2016
End date	08/11/2017
Duration	18 months

Abstract

unavailable

Summary

Fungi are used to produce a number of foodstuffs. This often involves the use of long-established strains, because it has proved difficult to produce new, improved strains for many species. However, we have developed a technology allowing us to sexually cross certain fungi used in the food industry and shown that this results in the generation of offspring with enhanced properties for use in food production. This includes production of strains with pleasurable novel flavours and appearance, and lowered toxin content. We now plan to take these strains and screen and develop them for commercial exploitation. We also plan to make more crosses to generate offspring with other favourable features, such as higher enzyme activity and growth rate that might reduce manufacturing costs. All the novel strains will be screened in food production trials in collaboration with food industry partners, with taster panels used to test and confirm the appeal of the new strains and related food products.

Committee	Not funded via Committee
Research Topics	Microbial Food Safety, 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

I accept the terms and conditions of use (opens in new window)

export PDF file

back to list new search