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L A B O R A T O R Y o f F O O D C H E M I S T R Y
Information on BSc and MSc thesis projects
at the Laboratory of Food Chemistry
November 2014 Go to www.fch.wur.nl ( education)
BSc and MSc thesis projects – Laboratory of Food Chemistry – November 2014
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Table of Contents
CHOOSING AND PERFORMING A THESIS RESEARCH PROJECT AT THE LABORATORY OF FOOD CHEMISTRY ..... 2
PART 1: QUALITY AND/OR PROCESSING OF FOOD (RAW) MATERIALS ............................................................. 4
EFFECT OF THE MAILLARD REACTION ON PROTEIN DIGESTIBILITY (DAIRY SUBJECT) ................................................................. 4 THE ROLE OF MAILLARD REACTIONS IN PROTEIN FOAM STABILITY (DAIRY SUBJECT) ............................................................... 4 SUGAR REACTIVITY ON MAILLARD REACTION OF MILK PROTEINS (DAIRY SUBJECT) ................................................................. 5 INGREDIENTS, INTERFACES AND ICE CREAM (DAIRY SUBJECT) ............................................................................................ 6 FINGERPRINTING OF COMMERCIAL ENZYME PREPARATIONS USING CAPILLARY ELECTROPHORESIS (CE). ..................................... 7 NEW ANALYTICAL TECHNIQUES FOR RESEARCH ON FOOD .................................................................................................. 7 PROTEIN DETERIORATION IN LEAVES AND SEAWEEDS DUE TO ACTIVATION OF THE DEFENCE MECHANISM ................................... 8
PART 2: ENZYMATIC CONVERSION OF FOOD BY-PRODUCTS ............................................................................ 9
C₃-ACIDS PRODUCTION FROM BIOMASS RESIDUES .......................................................................................................... 9 CHARACTERISATION OF RECALCITRANT CARBOHYDRATES IN BIOETHANOL FERMENTATION ..................................................... 10 LPMO ENZYMES – A NEW APPROACH IN BIOMASS DEGRADATION ................................................................................... 11 MORE MUSHROOMS VIA OPTIMIZATION OF THE COMPOSTING PROCESS ............................................................................ 12 HOW MUSHROOMS FEED ON SUGARS ........................................................................................................................ 13
PART 3: HEALTH ASPECTS OF FOOD ............................................................................................................... 14
NOVEL MECHANISMS UNDERLYING THE ANTI-INFLAMMATORY ACTIVITY OF OMEGA-3 FATTY ACIDS ........................................ 14 PHYTOALEXINS, PLANT DEFENCE COMPOUNDS WITH ADDED FUNCTIONALITY ...................................................................... 15 STRUCTURE ACTIVITY RELATIONSHIPS OF ISOFLAVONOIDS AS ANTIMICROBIAL AGENTS .......................................................... 16 EFFECTS OF PROCESSING OF PROTEINS ON THEIR IMMUNOGENICITY: ALLERGY AS A MODEL (DAIRY SUBJECT) ............................ 17 THE FATE OF HUMAN MILK OLIGOSACCHARIDES (HMO) IN INFANT GUT (DAIRY SUBJECT) .................................................. 17 IN VITRO DIGESTION OF PROTEINS FOR FISH FEED .......................................................................................................... 18 BEHAVIOUR AND DIGESTIBILITY OF STARCH IN PIGS ....................................................................................................... 18 THE EFFECT OF PROTEIN STRUCTURE ON DIGESTION DYNAMICS (DAIRY SUBJECT) ................................................................. 19 CHARACTERISATION OF DIETARY FIBER AND INVESTIGATION OF THEIR METABOLIC FATE IN THE HUMAN LARGE INTESTINE ............ 20 EFFECT OF SPECIFIC CARBOHYDRATES ON THE INTESTINAL TRACT OF BROILER CHICKENS AND PIGS ........................................... 21
PART 4: NEW AND/OR IMPROVED INGREDIENTS FOR FOOD .......................................................................... 22
DESIGNING THE POLYPHENOL PROFILE OF TEA FOR IMPROVED TASTE ................................................................................ 22 SUGAR BEET LEAVES: A NEW SOURCE OF PROTEINS? ..................................................................................................... 23 PROGRESS: PROTEINS FROM GREEN SOURCES FOR USE IN BOTH FOOD AND FISH FEED ....................................................... 23 PRODUCTION AND VALORISATION OF HIGH QUALITY PROTEINS FROM INSECTS .................................................................... 24 CHANGES IN PECTIN STRUCTURE DURING THE PROCESSING OF FRUITS AND VEGETABLES ....................................................... 25 USE OF ENZYMATIC CROSSLINKING TO PRODUCE PROTEIN NANOPARTICLES (DAIRY SUBJECT) ................................................. 26 PREPARATION AND CHARACTERISATION OF (ANISOTROPIC) PROTEIN PARTICLES ADDED TO DAIRY PRODUCT AS FAT REPLACERS/FOR
STRUCTURE FORMATION (DAIRY SUBJECT) ................................................................................................................... 26 PREPARATION AND CHARACTERISATION OF MILK PROTEIN BEADS BY GELATION OF THE PROTEIN AT RELATIVELY LOW TEMPERATURE
(COLD GELATION) (DAIRY SUBJECT) ............................................................................................................................ 26
PART 5: EDUCATIONAL DEVELOPMENT .......................................................................................................... 27
DESIGN AND/OR EVALUATION OF DIGITAL LEARNING MATERIAL FOR FOOD CHEMISTRY ........................................................ 27 DEVELOPING NEW LEARNING ACTIVITIES OR IMPROVING EXISTING LEARNING ACTIVITIES ....................................................... 27
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Choosing and performing a thesis research project at the
Laboratory of Food Chemistry
Purpose of a thesis research project
Your thesis research project is an important part of your
study. In the past years you have gained knowledge in
food science with the aid of teachers and supervisors
during lectures, laboratory classes, computer classes,
etc. You learned obtaining information by literature
searches, internet searches, performing experiments,
evaluating your results and writing reports and/or giving
presentations. Also, you have started to a certain extent
to develop a scientific way of reasoning on how to solve
problems. The purpose of a thesis project is to further
develop this skill to analyse and solve a problem in a
scientific way. In addition, a thesis project also perfectly
serves the objective of obtaining knowledge/insight in a
specific area of research.
A thesis research project at the Laboratory of Food Chemistry
After you have chosen a research project, you will start-up this project together with
your supervisor. The supervisor is usually a researcher from our Laboratory. In short,
you will make a research plan, perform experiments by using our equipment and give
some presentations to your fellow-students. The project is finalised with a report and a
final presentation (colloquium).
A thesis research project in Food Chemistry is related to a specific (bio)chemical food
product or biomass conversion issue, which on its turn is related to an industrial
application. In this way we do not solve an industrial problem, as this is the task of our
graduates once they work in industry. Instead, we aim at understanding the mechanisms
behind the problems and we aim to approach this in an academic way. With this
knowledge/insight students are enabled to address (yet unknown) future problems, once
they are graduated.
Within the Laboratory of Food Chemistry we focus our research on a limited number of
topics. By doing so we are able to maintain our internationally well recognized position.
This is also of benefit for students, as on the one hand their research project is well
embedded and on the other hand it is a good reference regarding future employment. As
a consequence the number of areas of research possible for thesis projects is somewhat
restricted. In addition, to guarantee an optimal supervision, it is not always possible to
choose the subject of your interest. This can be due to the fact that other students have
already chosen the subject and for optimal supervision we want to restrict the number of
students per supervisor.
The main research topics of our Laboratory are (see also Table of Contents):
Part 1: Quality and/or processing of food (raw) materials
Part 2: Enzymatic conversion of food by-products
Part 3: Health aspects of food
Part 4: New and/or improved ingredients for food
Part 5: Educational development
Within these topics we deal with several foods and food raw materials such as dairy
products, cereals, fruits, vegetables, legumes, beverages (coffee, tea, beer), etc.
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Choosing a thesis research project
First, formulate for yourself what specific knowledge/skills you want to learn during the
thesis project. If you are e.g. interested in enzymology use this aspect for making your
choice.
Second, is the background of the subject motivating you? If you do not like the
background of the subject it will decrease the chance of success. Be aware that although
it might be interesting to work on an industrial problem or product, it is the underlying
way of performing research that is most important. By doing this you are, as stated
above, enabled to address any industrial future problem. In order to acquire a solid
background in food chemistry this can usually be trained better if one works with specific
components of food rather than with the complete food product itself.
On the following pages you can find the description of the research topics followed by
information on specific thesis projects. I suggest selecting 3 to 4 projects. Make contact
with the supervisors of these projects. You can find the e-mail addresses of the
supervisors at every project description. Have a talk with the supervisors and afterwards
make your choice.
I am sure you will be able to find a subject that fits you. Many students have preceded
you and enjoyed their thesis projects. If there are still some questions or remarks please
do not hesitate to contact me ([email protected], room 1-10, Axis-X).
prof.dr.ir. Harry Gruppen.
Chair of Food Chemistry
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Part 1: Quality and/or processing of food (raw) materials
Effect of the Maillard reaction on protein digestibility (dairy subject)
The Maillard reaction occurs during thermal processing of food such as baking, roasting,
brewing and etc. In the early stage of the reaction, it is between the amino group of a
protein and the reducing end of a carbohydrate (glycation). In later stage, the Maillard
reaction can lead to protein cross-linking. Both of them can change the (techno)-
functional properties of the proteins (e.g. digestibility and foam stability). Therefore, food
industries have a strong interest to control the Maillard reaction and investigate how
much it alters the properties of their product. In the dairy industries, they are especially
curious to know how much the heat treated milk powder affects the protein digestibility.
To study the protein digestibility, we are
using in vitro enzymatic hydrolysis to
mimic gastrointestinal digestion.
Analytical tools such as pH-stat and LC-
MS are used to identify and quantify the
peptide formation. Our aim is to see the
effect of the Maillard reaction (glycation
& cross-linking) on protein digestibility.
Thesis projects:
• Effect of Maillard glycated dairy proteins on enzymatic hydrolysis using Bacillus
licheniformis protease (BLP) and Trypsin.
• Effect of Maillard induced protein cross-linking on protein digestibility.
Information: [email protected]; [email protected]; [email protected]
The role of Maillard reactions in Protein Foam stability (dairy subject)
The foam stability of proteins is of relevance to many food products. While many studies
have been performed to find the link between the properties of the proteins and the
resulting foam such a link has not yet been established. In recent research evidence was
found for the effect of Maillard induced aggregation of proteins in the formation and
stabilization of foam. In this way the functional properties of the proteins could be
boosted significantly in a relatively simple process.
The Maillard reaction starts by linking one saccharide to a free amino-group of a
protein. We observed that as a result of this reaction the proteins started to form
oligomers and small aggregates. Exactly these oligomers and aggregates will be the
subject of study. By selective treatment, or modification of proteins well-defined ‘model’
systems will be produced. These systems should be characterized to the type of
aggregation that was obtained (size, size-distribution, charge or hydrophobicity).
Thesis projects:
Firstly the effect of conditions (protein type, sugar type, temperature / time) will
be studied. Also other reactions than the Maillard reaction could be used to induce
oligomer formation. After formation and characterization of the chemical
properties, some assays can be used to test the changes in foam properties of the
modified variants.
Information: [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Sugar reactivity on Maillard reaction of milk proteins (dairy subject)
The Maillard reaction occurs in food products whenever a protein/saccharide mixture is in
the presence of some form of heat. The food industry is not only interested in controlling
the Maillard reaction for its positive effects on food quality (e.g. in bread baking, roasting
meat, brewing of beer), but also in order to control and to minimalize heat damage
during food production (e.g. decrease in available lysine during milk drying, off-flavour
and off-colours). In addition, Maillard glycated proteins may form a new generation of
food ingredients with novel properties.
In the initial step of this reaction, saccharides are attached to existing free amino-groups
on the protein sequence, which in turn will alter the proteins properties like foaming and
emulsifying. The rate and level of reaction will depend on the type of protein present as
well on the reducing sugar present. However, depending on the reaction conditions (pH,
temperature, relative humidity) and reactive components present, several side reactions
may take place influencing the reaction product formation as well as their properties.
It has already been established that not only saccharide type and size, but also the type
of protein plays a role in the Maillard reaction rate. Our intention is to study how different
proteins influences the reactions rate, level of glycation and the structure of the final
product, by focusing on how these proteins react with different sugars, under different
parameters. Important characteristics of the glycated protein will include information on
the amount and location of lysines which have been reacted, and on its solubility (level of
crosslinking during the Maillard reaction).
Thesis projects:
Characterization and quantification of saccharide attached to the protein
sequence, on simple and complex protein/sugar mixtures, at different settings
(pH, temperature, relative humidity) using LC and LC-MS approaches.
Enzymatic fingerprinting of a model glycated protein, to establish which amino
acids have been involved in the glycation process in time (Enzymatic cleavage,
UPLC-MS, ESI-MS/MS)
Information: [email protected], [email protected], [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Ingredients, Interfaces and Ice cream (dairy subject)
Ice cream consists for 50 % of air. The air bubbles are stabilised by mixtures of dairy
proteins and low molecular weight (LMW) surfactants. In the production, first the LMW
surfactants adsorb to the interface. Later in the process, the LMW surfactants are
displaced from the interface by the adsorption of proteins. If novel ingredients are used,
this subtle balance between adsorption and desorption is easily disturbed, which can lead
to undesired product properties.
Ingredients Interfaces Ice cream
T0
T1
Objectives:
To control the stability of foam in mixed protein – surfactant systems, the interactions of
proteins and surfactants in the interface needs to be understood. In this project, you will
investigate how the chemical properties of proteins and LMW surfactants alter the
adsorption and desorption of these compounds in mixed systems and relate it to the
stability of foam made from mixed solutions.
Thesis projects:
Investigation of interactions of mixed systems of proteins and LMW surfactants in
bulk solution
o Structure and physico-chemical properties of proteins (e.g. CD, DSC and
protein charge)
o Foam and interfacial properties of mixed systems
You will determine these properties in a well-defined system of dairy proteins and a non-
ionic surfactant in order to investigate the formation of hydrophobic complexes of protein
and surfactants.
The project will involve techniques to determine foam properties (FoamScan), interfacial
properties (automated drop tensiometer) and bulk characteristics (CD, ESI-MS,
Nanosizer).
Information: [email protected]; [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Fingerprinting of commercial enzyme preparations using capillary
electrophoresis (CE).
In commercial enzyme preparations, e.g. cellulase preparations, usually a mixture of
enzymes is present. The detailed characterization of such mixtures could be useful in
understanding the differences in their activities. Till now, mainly chromatographic
techniques were used for identification of proteins/ enzymes. In this thesis-subject the
usefulness of capillary electrophoresis to identify several proteins/ enzymes in
commercial enzyme preparations will be studied.
Thesis projects:
Identifying several enzymes present in commercial enzyme preparations by using
CE.
Comparison of CE with chromatographic techniques.
Purification and characterization of their activities of enzymes from commercial
enzymes preparations prior to CE.
Information: [email protected]
New analytical techniques for research on food
During the last years a lot of new techniques and technologies were introduced which
allows the food chemist to monitor reactions which take place in agricultural products
during storage and processing. Nowadays it is possible to monitor chemical reactions in
food products which was impossible only a few years ago. The discipline of proteomics
would not have evolved so quickly without the development of advanced mass
spectrometry techniques. Therefore, it is now possible to determine the structure of
complex mixtures of bio molecules.
The techniques which are available and used at the Laboratory of Food Chemistry are
described well. But for the introduction of these new techniques for the monitoring of
different components it is sometimes necessary to carry out methodology research. For
example: the quantification of components when new HPLC detectors are used, the
better understanding of the fragmentation reactions which take place during the
ionization of oligosaccharides in the LC-MS or the improvement of HPLC separation of
complex mixtures of polysaccharides. The student should have a good perception of
analytical techniques.
Thesis projects:
Application of LC-MS, MALDI-TOF MS, HPLC.
Information: [email protected], [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Protein deterioration in leaves and seaweeds due to activation of the defence
mechanism
Plant leaves and seaweeds have been identified as novel sustainable, green, protein
sources. The available protein (roughly 15-35% w/w DM) has potential to be used in both
food and feed applications. Upon protein isolation, cells are disruption and secondary
metabolites are released; the organisms defence mechanism is activated. Some of these
secondary metabolites, e.g. Phenolic monomers in plants and phenolic polymers, (Table
1), are already known to interact with protein and change its properties. Interactions are
based on covalent and non-covalent binding. There is less information on the molecular
composition and possible interactions with protein of seaweed secondary metabolites. Table 1 secondary metabolites present in plants and seaweed and their potential interactions with proteins
Plants Seaweeds
Class Secondary
metabolites Interaction with
protein Secondary
metabolites Interaction with
protein
Phenolic monomers
Phenolic acids, flavonoids
Enzymatic quinone formation, covalent
Phenolic acids, flavonoids
Presence oxidative enzymes unknown
Phenolic polymers
Procyanidins Non-covalent Phlorotannins Non-covalent
Terpenoids Saponins
(triterpene) Unknown
(foaming agent) Mono- di-
triterpenes Unknown
Organo-halogens Chloride, Bromide
derivatives Unknown
Aim
To be able to use green protein sources, a detailed investigation on the possible reactions
occurring during processing has to be done. This involves characterisation of the
compounds present in the sources used, i.e. sugar beet leaf (Beta vulgaris) and brown
seaweed (Laminaria digitata). The main compounds identified will be used for further
studies regarding interactions with proteins and the changes in protein digestibility in
animals.
Thesis project:
Characterisation and quantification of saponins in sugar beet leaf using UHPLC-MS
Development of extraction methods to separate and characterise phenolics,
phlorotannins and terpenoids in brown seaweed by preparative chromatography
combined with UHPLC-MS
Characterisation and quantification of phlorotannins in brown seaweed using
UHPLC-MS and MALDI-TOF-MS techniques
Information: [email protected], [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Part 2: Enzymatic conversion of food by-products
C₃-Acids production from biomass residues
The global awareness of the finiteness of oil reserves make bio-plastics a suitable
alternative for fossil-oil based plastics. Nonetheless, manufacturing of renewable
alternatives for conventional plastics should not be in confrontation with food availability.
The selection of lignocellulosic plant by-products do not affect food products for human
consumption.
Plant cell wall is typically composed of cellulose, lignin and hemicellulose. These three
components are conformed in a complex and recalcitrant structure which is needed to be
degraded before the fermentation step. This is the main bottleneck of the process.
Pretreatment is needed in order to make the lignocellulose structure accessible for
hydrolytic enzymes. Nonetheless, the environmental friendliness of the process has to be
taken into account. This is why mild chemical pretreatments and a strong focus on
enzymes, are preferred. They are being studied aiming the highest degradation of plant
cell wall materials.
Thesis projects:
Isolation and characterization of carbohydrates present in lignocellulosic biomass
(Biomass extractions, Gas Chromatography, Size Exclusion Chromatography,
Anion Exchange Chromatography, Mass Spectrometry).
Study the modification of carbohydrates in biomass structure after the application
of different pretreatments. (Gas Chromatography, Size Exclusion
Chromatography, Anion Exchange Chromatography, MALDI-TOF Mass
Spectrometry).
Mode of action of various enzymes in biomass carbohydrates (enzymatic
degradation). (Size Exclusion Chromatography, Anion Exchange Chromatography,
MALDI-TOF Mass Spectrometry).
Influence of modified lignin structures after pretreatment on the performance of
enzymatic saccharification of plant cell wall materials. (Pyrolysis GC-MS).
Information: [email protected], [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Characterisation of recalcitrant carbohydrates in bioethanol fermentation
The massive use of fossil fuel has negative impacts on the environment. In addition, the
supply of fossil fuel is dwindling. Bioethanol, therefore, is a promising alternative fuel.
The ‘first generation’ bioethanol uses starch from grains as corn and wheat as raw
material. To avoid competition with food supply, the ‘second generation’ bioethanol is
being developed using non-food agricultural waste, such as corn stover (corn plant after
harvesting the corn). The molecular structure of carbohydrates in corn stover is more
complex than that of starch. Despite the attempts that have been done to optimise the
degradation of the various carbohydrates to fermentable monosaccharides, some
carbohydrates remain recalcitrant. If the recalcitrant carbohydrates can be degraded, the
ethanol yield from corn stover can be increased. Characterisation on the recalcitrant
carbohydrates is necessary in further optimisation of the process, including enzyme
selection for the degradation of the corn stover.
Due to the complex structure of the carbohydrates in corn stover, a combination of
enzymes (enzyme cocktail) is required to be able to degrade the various poly-
/oligosaccharides in the sample into monosaccharides. To be able to fine-tune the
composition of the enzyme cocktail, individual enzymes need to be purified and
characterised for its activity and specificity.
Thesis projects:
The thesis project is focused on the degradation of lignocellulosic material from corn
stover, including structural characterisation of the recalcitrant carbohydrates. Purification
and characterisation of enzymes that are needed to degrade the lignocellulosic material
into fermentable monosaccharides will also be performed. Various separation and
analytical techniques including HPAEC, MALDI-TOF/TOF MS and UHPLC-MSn will be used.
Other techniques such as Capillary Electrophoresis (CE) with or without MS can also be
explored.
Information: [email protected]; [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
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LPMO enzymes – a new approach in biomass degradation
Enzymatic degradation of lignocellulosic biomass to obtain fermentable monosaccharides
for secondary generation biofuels and chemicals is a desirable approach for a more
sustainable supply.
Lytic polysaccharide monooxygenases (LPMOs) have shown to increase the breakdown of
lignocellulosic biomass by their oxidoreductive system. Catalysing oxidative cleavage of
polysaccharides, LPMOs are likely to have an important synergistic effect on
lignocellulosic biomass degradation by enhancing the accessibility of the crystalline
material when added to cellulase cocktails.
This work will focus on the biochemical characterisation of various fungal LPMOs.
Furthermore, the application of this enzyme class on different substrates to extend the
possible initiation of biomass degradation will be investigated.
Thesis projects:
Purification of LPMOs and their mode-of-action on hemi(cellulose), (SDS-Page,
HPAEC, MALDI-TOF-MS)
Synergistic effect of LPMOs added to cellulase cocktail on degradation of pre-
treated biomass (HPSEC, HPAEC, MALDI-TOF-MS)
Substrate binding specificity of LPMOs (HPAEC, Fluorescence imaging)
Information: [email protected], [email protected]
Figure 1: Purification of an LPMO by SEC (Size Exclusion
Chromatography).
Figure 2: HPAEC chromatogram of products obtained upon incubation of cellulose (PASC)
with LPMO (Westereng et al 2011).
BSc and MSc thesis projects – Laboratory of Food Chemistry
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More mushrooms via optimization of the composting process
The mushroom Agaricus Bisporus or “champignon” is industrially grown on wheat straw
compost. Compost is made in such a way that the mushrooms can feed themselves with
the carbohydrates from wheat straw. Understanding and optimizing the composting
process is a key to get good compost quality and hereby good mushroom yields.
The composting process is based on the aerobic fermentation of lignocellulosic biomass
(wheat straw) with chicken and horse manure. The conditions (pH and temperature)
during the composting process must be monitored and controlled. To control and lower
pH values, gypsum (calcium sulfate dihydrate) is added to the initial compost mixture.
The effect of gypsum within the process is still not well understood.
In this project, the effect of gypsum on the fermentation of wheat straw will be
investigated. The main components of wheat straw (cellulose, hemicellulose and lignin)
will be studied and their structure will be analysed after different composting times. The
modification of the wheat straw during composting is the factor which allows mushroom
growth.
Thesis project:
Effect of gypsum on the polysaccharides (cellulose and hemicellose) and polyphenols
(lignin) of wheat straw during fermentation for mushroom growth.
(Gas Chromatography, Anion Exchange Chromatography, Pyrolysis GC/MS)
Information: [email protected], [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
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How mushrooms feed on sugars
The white button mushroom Agaricus bisporus (“witte champignon”) is one of the most
popular Dutch “vegetables”. A typical person eats one box of champignons per week. So
production of this mushroom is of high importance for Netherlands and reducing the
amount of waste after mushroom production is interesting both from the ecological point
of view as well as financial.
Mushroom itself is low in fat and rich in protein and fibre which makes it also interesting
as a nutrient source. Moreover, it contains vitamins, minerals and bioactive compounds
such as anti-cancer polysaccharides.
The white button mushroom is produced on compost of straw and horse manure. At the
moment we know which components need to be mixed and in which way to make a good
compost but why this ratio of components and certain temperatures are needed is not
known. It is a black box.
For instance, it is not known which sugar components are converted from the compost
(and which are not) and when or how this is of importance for mushroom growth later
on. The need for this information is exemplified by the fact that up to 25% of the
compost is not converted into fungal biomass which means more waste.
The aim of the project is to understanding the conversion of polysaccharides in the
substrate during the process of composting and growth of Agaricus bisporus. You would
investigate which sugars are converted or altered and which are consumed by the
microbes and by the mushroom with a specific focus on characterisation of cell wall
polysaccharides on a molecular level.
Thesis projects:
Fractionation and characterization of the compost for mushroom growth.
Enzymatic degradation studies (Anion Exchange Chromatography, Size Exclusion
Chromatography, several Mass Spectrometry techniques).
Isolation or quantification of bacterial and/or fungal biomass from the compost by
identifying specific components of fungal and bacterial cell wall.
Testing Agaricus transformants for enzyme activities (Anion Exchange
Chromatography, Size Exclusion Chromatography, several Mass Spectrometry
techniques).
Own idea or wishes are welcome (both techniques or topic orientated).
Contact: [email protected], [email protected]
Mushroom compost Full grown mushrooms Mushroom spawn Ready for customers
BSc and MSc thesis projects – Laboratory of Food Chemistry
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Part 3: Health aspects of food
Novel mechanisms underlying the anti-inflammatory activity of omega-3 fatty
acids
Dietary consumption of long chain
omega-3 poly-unsaturated fatty acids
(n-3 LCPUFAs), in particular DHA and
EPA, has been associated with several
positive health effects, including a
reduction of risk factors for
cardiovascular diseases, diabetes,
metabolic syndrome and inflammatory
bowel disease. Evidence is accumulating
that n-3 LCPUFAs contribute to a
decreased inflammatory status via
different mechanisms, which are still
not fully understood. Over last decade,
two mechanisms have been
established: 1) n-6 vs n-3 balance in
membranes was shifted which causes
an anti-inflammatory profile; 2) anti-
inflammatory resolvins were
synthesized from n-3 LCPUFAs in the
body. Recently, a novel explanation was put forward, in which the anti-inflammatory
action was mediated via specific fatty acid amides (FAAs). FAAs are a group of
conjugates formed from diverse fatty acids with e.g. amino acids or ethanolamine.
From a nutritional point of view, FAAs are interesting as some of them might be
important signalling molecules in anti-inflammatory pathways. Therefore, the projects
will investigate the formation and biological activity of FAAs, specifically formed from the
n-3 LCPUFA DHA. First, DHA-derived FAAs will be chemically synthesized and the
structure of the compounds will be confirmed by LC/MS and NMR. Furthermore, their
anti-inflammatory effects will be screened on macrophage cell lines. Key inflammatory
mediators (or markers), such as TNFα, IL-6, will be measured in response to exposure to
the FAAs.
Thesis projects will include practical work at both Food Chemistry and Nutrition and
Pharmacology group.
Thesis projects:
Identification and characterization of N-Docosahexaenol-serine and its immuno-
modulating properties in mouse macrophages
Purification of bioactive fatty acid amides from animal tissue/neuronal cells, especially
DHA derived conjugates by chromatographic techniques
Elucidate the anti-inflammatory activity of DHA derived conjugates using different
biological assays
Information: [email protected], [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
15
Phytoalexins, plant defence compounds with added functionality
Using prenylation as a tool to diversify and enhance functional properties
Plants of various taxa are known to produce defence compounds, so-called phytoalexins,
when they are exposed to stress. Phytoalexins can possess beneficial functionality such
as (anti-)estrogenic and antimicrobial activity. The process of prenylation, substitution
with a prenyl-group (C5), can be used to enhance or diversify these functionalities. Soy,
a member of the plant family Leguminosae, produces prenylated isoflavonoids during
micro-malting combined with fungal challenging. Prenylation plays a key role in the
functionality of phytoalexins and has been shown to modulate (anti-)estrogenic as well as
antimicrobial activity of phenolics.
In this project we will employ two methods to produce prenylated phenolic compounds:
Micro-malting: germination of plant seeds combined with exposure of seedlings to fungal
growth to stimulate production of (prenylated) phenolics.
Prenyltransferases (PT): prenyltransferase enzymes can be produced by genetically
modified E. coli. PTs can then be used to attach prenyl-groups to various phenolic
compounds.
Thesis projects:
Thesis projects will include a combination of practical work in the fields of chemistry and
microbiology.
Micro-malting seeds with the germinator combined with fungal challenging. This
will be followed by extraction, fractionation, purification and characterisation of
phenolic compounds by (preparative) liquid chromatography (LC) and mass
spectrometry (MS).
Targeted production of prenylated phenolic compounds will be performed by
microbial prenyltransferases (PT). This will involve practical work in genetic
modification of bacteria and purification of the produced PTs. Prenylated phenolics
will be analysed by UPLC-MS.
Information: [email protected]; [email protected]
Germinator used in micro-malting, normally used in the beer brewing industry for pilot-scale malting
Example of a prenylation reaction, the isoflavonoid daidzein is substituted with a prenyl-group
BSc and MSc thesis projects – Laboratory of Food Chemistry
16
Structure activity relationships of isoflavonoids as antimicrobial agents
At present there is a great concern about
the emergence of multidrug resistant
bacterial strains, and continuous research
efforts are being devoted for the
development of new and effective
antimicrobial agents. Many plants from the
Leguminosae family have been used for
medicinal purposes since ancient times in
many parts of the world. Therefore,
substantial attention has been focused on
the exploration and utilization of legume
phytochemicals as alternatives of traditional
antimicrobial agents.
Previous studies have found these plants to be rich in isoflavonoids. Isoflavonoids are
phenolic plant secondary metabolites, and are produced as part of the plant defence
system. Isoflavonoids have been shown to exhibit interesting biological and
pharmacological properties, such as antioxidant, antibacterial, antiviral and anti-
inflammatory activity. These properties seem to be highly structure-dependent.
Prenylation is a type of substitution commonly found in bioactive isoflavonoids. Some
prenylated isoflavonoids have shown strong inhibitory activity towards antimicrobial
resistant strains, as well as synergy with traditional antimicrobials. However, the exact
relation between chemical structure (e.g. number, type and position of substituents in
the isoflavonoid skeleton) and bioactivity is not yet well understood.
In order to develop novel and effective antimicrobials it is necessary to fully understand
these structure-activity relationships (SAR), and elucidate the main chemical features
necessary to have good antimicrobial activity. Different strategies might be employed to
enhance the antimicrobial potential of these compounds (e.g. fermentation, enzymatic
prenylation).
Thesis projects
In general, thesis projects will include practical work from both chemistry and
microbiology.
Study of the effect of germination and fungi-fermentation on the antimicrobial
potential of different Leguminosae seeds.
Characterization and purification of antimicrobial isoflavonoids present in seed
extracts by chromatographic techniques, such as UPLC-MS and preparative HPLC,
in order to determine the main structure-activity relationships.
Elucidation of the mode of action of the main antimicrobial compounds using
different biochemical assays.
Production of microbial prenyltransferases for the in-vitro prenylation of
isoflavonoids, as an alternative for the production of novel antimicrobial
compounds.
Information: [email protected]; [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
17
Effects of processing of proteins on their immunogenicity: allergy as a model (dairy subject)
Food allergy develops in two phases: a sensitisation phase and an elicitation phase, the
latter resulting in clinical symptoms of allergic disease. Sensitisation is the phase during
which immunological priming to the inducing allergen occurs, leading to the evolution of
aTh2-biased immune response and the production of IgE-antibody.
Skewing of adaptive immune response to a Th2-type phenotype and IgE-antibody
production necessarily are preceded by an innate immune response to the allergen.
Activation of receptors on cells of the innate arm of the immune system is crucial for the
initiation of adaptive immune responses.
Processing changes the structural and chemical properties of proteins, and hence of
allergens. Proteins denature, aggregate, bind to lipid structures, and undergo
glycosylation and or glycation (Maillard reaction). These processing-related structural and
chemical changes will influence how the immune system will respond, possibly leading to
eventual allergenicity.
The aim of this project is to study the effect of processing-induced alterations in proteins
(unfolding, fibril formation, aggregation, Maillardation) on the response that they provoke
in (innate) immune cells, such as macrophages and dendritic cells.
Thesis projects:
Characterisation of processing-induced structural alterations in (model) food
proteins (fluorescence, circular dichroïsm, size, electrophoretic behaviour, etc.)
Analysis of immune response to such alterations by exposing model cell cultures
to the proteins by immunologic methods such as phagocytosis and cytokine
production
Information: [email protected]
The Fate of Human Milk
Oligosaccharides (HMO) in Infant Gut (dairy subject)
Milk is the first food to fulfil the need for
the neonates. It provides some potentially
significant physiological and biological
functions such as prebiotic, antipathogenic
and immunomodulatory activities that are
partly resulted from oligosaccharides.
Thesis project:
Oligosaccharides present in human milk
and infant faeces will be identified and quantified by CE-LIF, MALDI-TOF-MS, HILIC-MS,
etc. Mechanisms of metabolisation, conversion and utilisation of HMO
in infant gut will be proposed.
Information: [email protected] and [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
18
In vitro digestion of proteins for fish feed
Fish for human consumption is increasingly produced through
aquaculture. A lot of the currently farmed fish species have a
high protein requirement in their diet. In order to make
aquaculture more sustainable, novel protein sources from
animal and plant by- products or waste products are
investigated for their suitability as protein sources. These
novel ingredients are often heavily processed which can
negatively impact their digestibility when fed to fish.
To reduce the amount of animal (in vivo) testing, laboratory
(in vitro) techniques are used to screen and assess novel
protein sources. One of the assessment techniques is to
determine the degree of hydrolysis through enzymatic
digestion. Studying the mechanisms behind digestion will
improve our understanding of the digestion processes and
help to develop better predictions for what is happening in
the fish.
Thesis project:
• Comparison of different in vitro digestibility methods
• Identification of controlling factors in in vitro digestion: is it temperature,
substrate concentration, enzyme to substrate ratio or the identity of the
enzyme(s)?
• (Bio)chemical characteristics of the substrate that influence digestibility
• Effects of feed matrix and processing on in vitro protein digestibility
Information: [email protected]; [email protected]
Behaviour and digestibility of starch in pigs
Starch is the main storage carbohydrate in plants and
forms an important source of energy in the diet of
humans and animals. Many different sources of
starch are used in food and feed. This project
focusses on studying the chemical and physical
properties of starch from different sources, and their
physical behaviour and digestibility in a pig model. By
gaining a better insight in the types of starch and their relations to pig digestibility, more
precise models can be developed to predict the feeding value of the starch.
The main questions to be answered in this project, is how and where different starches
present in (processed) feed are digested within a pigs digestive tract, and how this
effects the pig's performance. Firstly, in vitro (lab) digestion trials will be done to adapt
human digestible and resistant starch assays to the animal situation. Later on, these
models will be tested in vivo (in pigs), where digesta of differently fed animals will be
analysed.
Thesis topics:
BSc: Analysis of various (processed) feeds for different starch types, using newly
developed methods.
MSc: Understanding the resistance of starch in the pigs digestive tract, using in
vitro and/or in vivo methods.
Contact: [email protected]; [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
19
The effect of protein structure on digestion dynamics (dairy subject)
Enzymatic digestion of proteins is important in the human digestive tract as well as in the
industrial production of protein hydrolysates (for instance for infant formula). Despite the
many applications of hydrolysates, there are still many questions about the exact
mechanism by which enzymes breakdown the proteins into different peptides. Enzymes
responsible for protein hydrolysis (proteases) are known to have different specificities
(the set of amino acids after which a protease can cleave). The specificity alone however
does not explain the kinetics behind protein hydrolysis, because the different cleavage
sites in a given protein are not digested evenly. Instead, some parts of the protein are
digested more rapidly than others. This phenomenon is yet to be explained.
It is hypothesised that the primary,
secondary and tertiary structure of
the protein and the way these
interact with the enzyme are
responsible for the differences
found. Therefore, the aim of this
project is to clarify the digestion
dynamics in proteolysis by
investigating the relation between
enzyme and protein structure in
vitro, using commercial enzymes and protein isolates. The methods and techniques
developed will help the understanding of in vivo experiments, as well as increase the
understanding and control over hydrolysis in commercial processes.
Thesis projects:
How important is specificity? In this project you will compare the hydrolysis of a
protein by different enzymes that have a similar specificity. This involves
comparison of kinetics, and analysis and comparison of protein hydrolysates using
LC-MS.
Effect of processing on digestibility. Typically, proteins will be heated at some
point during food production. In this project, we study the effect of protein
denaturation on the enzymatic protein digestion dynamics. For this, we combine
the characterization of the denatured proteins, effects of heating conditions, with
analysis and comparison of protein hydrolysates using LC-MS and fluorescence
spectroscopy.
Information: [email protected], [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
20
Characterisation of dietary fiber and investigation of their metabolic fate in the
human large intestine
Dietary fiber encompass a wide range of molecules with highly diverse chemical and
physical properties. Due to the fact that dietary fibers cannot be degraded in the small
intestine, they will reach the terminal ileum and colon where they are degraded and
fermented by endogenous microbiota. The diversity of the class of dietary fiber and their
degradation products modulate health different. Either directly or via modulation of the
endogenous microbiota. This remains largely unexplored to date.
The objective of this project is to characterise selected dietary fiber components and
metabolites, and to investigate their degradation pattern in complex in vitro models
which simulate the microbiota system in human large intestine. The fate of dietary fiber
components will be monitored and quantified using HPLC and CE methods and unknown
metabolites will be identified using MALDI Tof MS and on-line HPLC-MS and CE-MS.
Figure: Many unknown oligosaccharides fermented by human faecal inocula over 48
hours.
Thesis projects:
Modification, fractionation and characterisation of (novel) dietary fibre products
Investigation of time resolved degradation products during in vitro fermentation of
selected dietary fiber.
Information: [email protected]; [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
21
Effect of specific carbohydrates on the intestinal tract of broiler chickens and
pigs
There is an immense and fast growing pressure
on global availability of nutrients as countries
become more affluent and world’s population
continues to grow. This cannot be solved anymore
by only increasing the number of production
animals. Improvement of feed and food efficiency
in domestic animals is mandatory to ensure the
worldwide demand for food. To achieve that goal
the world is depending upon new technologies in
intensive animal food production systems that ensure a more efficient way for meat
production.
In recent years, researchers have made improvements of feed efficiency which is
attributed to a higher genetic potential, better estimation of nutrient requirements and
more knowledge of feedstuffs to more accurately meet the requirement and prevent
unnecessary nutrient losses. Minor attention has been paid to the improvement of
efficiency by directly influencing the nutrient digestion within the intestinal tract and
influencing the physiology of uptake in the gastrointestinal track of livestock.
It is known from humane studies that carbohydrates have a large influence on
quantitative food intake, nutrient absorption, immunomodulatory activity and health
promotions. In this project, we try to monitor the degradation of polysaccharides (e.g.
PECTIN) in the intestinal tract of pigs. The degradation characteristics will be further
explained by analysing microbiota composition and enzyme activities in pig digesta.
Thesis projects:
Characterizing the pectin degrading enzymes in pig (or rat) colon. Enzymes will
be extracted from pig (or rat) digesta. Pure and well characterized pectins will be
used for enzyme incubation.
Monitoring the degradation of pectins (soy pectin, lemon pectins) and characterize
the oligosaccharides produced during in-vitro fermentation with analytical
techniques
Information: [email protected]; [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
22
Part 4: New and/or improved ingredients for food
Designing the polyphenol profile of tea for improved taste
Tea is, after water, the most consumed beverage worldwide. The typical bitter /
astringent taste and the colour is caused by polyphenols, which are abundantly present
in tea leaves. During tea leaf processing the polyphenols are polymerized due to a
fermentation step. This fermentation is actually the oxidation and condensation of the
polyphenols catalysed by the endogenous tea polyphenol oxidase (PPO). Different levels
of this fermentation step will lead to different kinds of tea. The least (hardly at all)
fermented tea is green tea, followed by oolong and finally black tea. The polyphenol
profile of these different kinds of tea changes with their colour and taste.
The polyphenols present in fresh tea leaves are mainly catechins (belonging to the
flavan-3-ols class), and their gallates. When these catechins are oxidized they can
combine into dimeric, oligomeric and polymeric compounds. The reaction products are
generally categorized as reddish-orange theaflavins (soluble in ethyl acetate), and the
brownish, water-soluble thearubigins. The exact composition of black tea is still poorly
characterized. It has been estimated that one cup of black tea contains around 10,000
different phenolic compounds, which emphasizes the complexity of the mixtures.
In this project it will be investigated whether tea can be processed in a different way, in
order to control and/or design the polyphenol profile of tea with respect to desirable
colour and taste characteristics. For this it is important to isolate the endogenous tea PPO
and characterize its enzymatic activity. The effect of the PPO on the tea polyphenol
profile will be analysed using techniques as liquid chromatography and mass
spectrometry.
Thesis projects:
Isolation and characterization of PPO from tea leaves and comparison of the
enzymatic activity with commercially available PPO (mushroom)
Controlled oxidation of green tea into darker tea using PPO
Information: [email protected]; [email protected]
PPO
O2
BSc and MSc thesis projects – Laboratory of Food Chemistry
23
Sugar beet leaves: A new source of proteins?
There is a lot of interest to find novel sources of proteins
that can be used in food applications. Sugar beet leaves
are currently not used, but may contain up to 20%
protein. These proteins need to be extracted mildly from
the leaves, so that they retain their non-modified- ‘native’
structure needed for optimal techno-functional properties.
At the same time, negative side-reactions, such as the
cross-linking between proteins and phenolic compounds
due to polyphenol-oxidase activity, need to be avoided. In
this project, you will make your own sugar beet leaf
isolate, and study the chemical and techno-functional
properties.
Thesis projects:
Study the effect of the age of sugar beet leaves on composition and protein yield.
Study the effect of different isolation techniques on protein yield and quality.
Characterize the foaming and emulsifying properties of the sugar beet leaves
protein isolate.
Information: [email protected], [email protected]
PROGRESS: Proteins from green sources for use in both food and fish feed
There is a lot of interest in proteins from algal and
leafy sources, but relatively little is known about
these proteins and their possible functions in food
or feed applications. In this study, colourless water-
soluble protein fractions will be isolated from
microalgae (Nannochloropsis gaditana and
Tetraselmis sp.), cyanobacteria (Spirulina sp.) and
grasses (Tall Fescue) using mild isolation
techniques. These fractions will be analysed and
compared on their composition with respect to
proteins and other compounds. The major protein in
leafy and algal sources, Rubisco, will be studied in
more detail in order to evaluate the source
dependant variations of proteins from different
green sources.
The obtained protein fractions will be further
characterized with respect to their techno-functionalities in food and tested in fish feed
formulations and in food model systems. The impact on gut functioning and structure is
determined in fish trials in order to assess the digestibility, bio-availably and presence of
potential anti-nutritional factors in the protein fractions. Eventually, the results will
provide understanding concerning the functionalities of proteins from green sources in
food and fish feed.
Thesis project:
Techno-functional properties of protein isolates obtained from microalgae or
cyanobacteria
Implications of polyphenol oxidase activity on fish feed processability
In vitro stability and digestibility of microalgal based fish feed pellets
Information: [email protected], [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
24
Production and valorisation of high quality proteins from insects
There is a growing demand for proteins to feed the increasing world population. It is
estimated that the world population in 2050 will be around 9 billion and that 70% more
food is necessary. An alternative protein source can be insects, the nutritional value of
which is comparable to conventional meat, and the production of which is more
sustainable. Although 80% of the world population consumes insects already
occasionally, consumers in most Western countries appear to dislike such protein
sources. This might change when the protein is added as an ingredient, so that the insect
is not recognisable as such.
To use the insect proteins as a food ingredient, it
is necessary to maintain their techno-functional
properties. For this, protein extraction from the
whole insect under mild extraction conditions is
essential to preserve the characteristics of the
native protein.
Preliminary experiments have shown that
substantial enzymatic browning occurred during
grinding of insects. Enzymatic browning is caused by oxidation of phenolic compounds
and subsequent condensation. This enzymatic reaction is catalysed by polyphenol
oxidase (PPO), which can be activated in insects as a defence reaction during wounding.
The objective of this research is to prevent the enzymatic browning during extraction
water-soluble proteins.
Thesis project:
This project is in collaboration with FQD.
Characterization of precursors and products of enzymatic browning present in the
mealworms with LC-MS
Investigating the enzymatic browning mechanism in mealworms and the
mechanism of inhibiting components
Isolation and characterization of PPO present in insects
Information: [email protected], [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
25
Changes in pectin structure during the processing of fruits and vegetables
Pectin is one of the main polysaccharides present in fruit and vegetable cell walls being
responsible for firmness. When fruit and vegetable based products are processed, the
structure of pectins may change. Such changes may have a big impact on the texture of
these products. In order to control and to be able to tailor the texture and other physical
properties of the final product, this research is aiming to understand changes in pectin
structures as a result of processing.
The impact of different technologies on pectin structure will be studied (e.g. high
temperature, high pressure, microwave, autoclave, Ohmic heating) by techniques such
as HPAEC, UPLC-MS, MALDI-TOF.
6.0 7.0 8.0 9.0 10.0 11.0 12.0 13.0 14.0 15.0 Figure 1: The effect of thermal treatment on pectin size, showing depolymerisation as an
effect of processing
Thesis projects:
Study how processing affects pectin structure, by analysing pectin isolated from
carrots and apples.
Study the interaction between pectin and hemicellulose
Information: [email protected]; [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
26
Use of enzymatic crosslinking to produce protein nanoparticles (dairy subject)
To obtain good product properties, one can choose different types of proteins, coming
from different sources. An alternative is to ‘pre-process’ the proteins to produce protein
isolates with altered functionality. In addition to traditional steps (heating, Maillard),
enzymatic crosslinking can be used in this way.
Currently, peroxidase enzymes have been used to crosslink different
types of proteins. Initial experiments have shown that protein nano-
particles of different sizes (10-80 nm) can be obtained. For these
nanoparticles a significant increase in foam stability was observed. One
of the possible reasons for this is that the particles get stuck between
air-bubbles in a foam, similar to fat globules as in for instance ice-cream.
The aim of this project is to obtain insight in how the size and structure
of crosslinked protein nanoparticles (1) can be controlled by the reaction conditions, and
(2) affect the foam stabilizing properties of the protein.
Thesis projects:
Comparison of heat-induced aggregates to enzymatically cross-linked proteins.
Understanding the relation between reaction conditions and the structure / size of
the formed products (protein nanoparticles)
Study the use of alternative enzymes / substrates in the formation of protein
nanoparticles with different properties.
Information: [email protected]; [email protected]
Preparation and characterisation of (anisotropic) protein particles added to
dairy product as fat replacers/for structure formation (dairy subject)
The theories used to prepare these particles are (partial) enzymatic degradation of
protein, phase separation between milk protein and polysaccharides, and complex
coacervation. Besides chemical characterisation of the particles, microscopy and rheology
will also be important in this line of research. This project will be carried out at
FrieslandCampina, Wageningen.
Thesis project:
Preparation of (anisotropic) protein particles
Information: [email protected]
Preparation and characterisation of milk protein beads by gelation of the
protein at relatively low temperature (cold gelation) (dairy subject)
The influence of amongst other protein composition, salt concentration, and pH on the
bead characteristics will be determined. Bead properties that are important in this line of
research are morphology (microscopy), volume swelling, molecular changes of protein
during gelation, firmness and relaxation of the beads, and (enzymatic) degradation. This
project will be carried out in cooperation with FrieslandCampina, Wageningen.
Thesis project:
Preparation and characterisation of milk protein beads by gelation.
Information: [email protected]
BSc and MSc thesis projects – Laboratory of Food Chemistry
27
Part 5: Educational development
Design and/or evaluation of digital learning material for Food Chemistry
Already for a number of years the Laboratory of Food Chemistry has been designing and
developing digital learning materials. These materials are used in different courses in the
field of food chemistry. With computer applications, learning material can be designed
that can reach certain learning goals in a more efficient way compared to traditional
teaching methods. The possibilities of digital techniques are amongst others easy
visualization, incorporation of movies or animations, the possibility to personalize the
computer program, giving immediate feedback or hints, and interaction, motivation and
activation of students.
This project deals with three different fields: Food Chemistry, Didactics and Information
and Communication Technology (ICT). It is the combination of these three fields that
makes this project interesting. The goal is to design and/or evaluate useful digital
learning materials. You will learn about educational theories, about using computer
technologies and about a certain subject within food chemistry.
Thesis project:
Designing digital learning material for a course in the field of food chemistry.
Depending on the interest of the student and the needs of the teachers we can
describe the topic for the thesis project together.
Information: [email protected]
Developing new learning activities or improving existing learning activities
The Laboratory of Food Chemistry is continuously working to improve our education. One
important development is to develop activating learning activities. Learning activities are
for example laboratory activities, group work, class room activities during lectures,
training questions within readers, etc.
This thesis subject deals with two different fields: Food Chemistry and Didactics. You will
learn how to design and evaluate useful learning activities, by incorporating education
theories, for a certain subject within the field of food chemistry. This means that you will
also gain knowledge about that specific food chemistry subject
Thesis project:
Designing learning material for activating learning activities for a course in the
field of food chemistry. Depending on the interest of the student and the needs of
the teachers we can describe the topic for the thesis project together.
Information: [email protected]