Award details

Probe microscopy in food science

Reference	BBS/E/F/00042214
Principal Investigator / Supervisor	Mr Allan Gunning
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	68,500
Status	Completed
Type	Institute Project
Start date	01/04/2005
End date	01/04/2006
Duration	12 months

Abstract

The project will use novel probe microscopy and force spectroscopy methods to investigate the role of food structure on the safety, nutritional value and quality of food materials. In collaboration with the F1 Programme this project will use probe microscopic methods to investigate the molecular structures formed at air-water and oil-water interfaces and their influence on the structure and stability of foams and emulsions. Methodology will be developed and used to investigate the role of bile salt-phospholipid interactions on the adsorption of lipases and their co-factors, and on the action of lipases, in order to compliment studies on the emulsification and digestion of fats. The aim is to develop and test molecular descriptions of aspects of fat digestion. The project will provide support for collaborative CSG-funded research with Programmes, Exploitation Platforms and other Partnerships on aspects of probe microscopy and the emerging technique of force spectroscopy. New methodology will be developed in response to the needs of Programmes or Exploitation Platforms and as part of feasibility studies aimed at underpinning external grant applications. As the methods become established resource or training will be provided for their wider use across IFR.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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