Understanding grain functionality for healthy and appealing foods
We research and teach the physical and chemical properties of the cereal grains and grain legumes to develop industrial grain uses and processes. Our aim is to help create high quality and healthy foods for the world's growing population. Current research is focused on beta-glucan and other cereal fibres, cereal proteins, faba bean and bioprocessing of grain-based raw materials.
BSG-BioBev- ‘Developing plant-based innovative beverages from Brewers’ Spent Grain’.
The project aims to re-introduce BSG into the food system through developing innovative beverages using advanced bioprocessing techniques.
Superior grain safety with designed mycotoxin binding properties (POWERGRAIN)
The Powergrain aims to explore the efficacy of bioprocessed cereal fibre in minimizing the bioaccessibility of mycotoxins.