University of Lincoln RIF Studentships 2014
PROJECT DETAILS
Project Title
Utilisation of By-product and Waste Materials from Rainbow trout (onchorynchus
mykiss) and Salmon (Salmo salar): A Potential Benefit for the Food Industry
Project Reference
RIF2014S-56
Project Summary
The disposal and management of waste and by-product in the food processing
industry poses challenges in the areas of environmental protection and sustainability.
The management of fish waste has been one of the problems having the greatest
impact on the environment. The fish industry generates a significant amount of waste
and it has been previously estimated that for each tonne of fish eaten, over a tonne
of fish material is discarded either as waste or as a low value by-product.
There has been a substantial growth in the aquaculture industry in the UK in recent
years and it is envisaged that farmed fish production will increase steadily year by
year to give an overall increase of 50% by 2020. With this increase however, there is
also the potential of generating more waste material in the fish industry.
Fish waste is rich in potentially valuable products that have many alternative uses in
various industries and there is considerable potential for gaining more value from fish
waste. It is rich in valuable minerals, enzymes, pigments and flavours that are
required by the food, agriculture, aquaculture and pharmaceuticals industries.
The utilization of by-products is an important cleaner production opportunity for the
fish industry, as it can potentially generate additional revenue as well reduce disposal
costs for these materials.
A PhD studentship has been created at the University of Lincoln's National Centre for
Food Manufacturing. The overall aim of this project will be to conduct a series of
biochemical analysis to investigate the potential utilization of waste and by-product of
rainbow trout and salmon by the food industry.
Biochemical analysis will be conducted to:
1. Investigate the potential utilization of head, viscera and tail from Rainbow Trout
and Salmon to produce fish protein hydrolysate using acid, alkaline and enzymatic
method;
2. Determine biochemical and functional properties of the by-product protein
hydrolysate extracted from fish by-product.
3. Purify and characterise antioxidant peptide from rainbow trout and salmon byproduct hydrolysates. The associated industries will be engaged with throughout this
study in order to ensure industry relevance and significant potential for
commercialisation of findings.
Supervisory Team
1. Prof Tony Taylor, Emeritus Professor, National Centre for Food Manufacturing.
http://staff.lincoln.ac.uk/ttaylor
2. Mr Mark Swainson, Principal Lecturer, National Centre for Food Manufacturing.
http://staff.lincoln.ac.uk/mswainson
3. Dr Bukola Daramola, Lecturer, National Centre for Food Manufacturing.
http://staff.lincoln.ac.uk/bdaramola
Eligibility
All Candidates must satisfy the University’s minimum doctoral entry criteria for
studentships of an honours degree at Upper Second Class (2:1) or an appropriate
Masters degree or equivalent. A minimum IELTS (Academic) score of 7 (or
equivalent) is essential for candidates for whom English is not their first language.
Funded Studentships are open to both UK/EU students unless otherwise specified.
How to Apply
Please send a covering letter outlining your interest and proposed approach (up to 1
page A4) with an accompanying CV to ttaylor@lincoln.ac.uk by close of day on 18th
April 2014.
Candidates will be notified w/c 5th May of the outcome of the process and if invited to
interview, these are anticipated to take place w/c 26h May.