Title:
Tailor-making hybrid functional protein ingredients from dairy and plant side streams
 

Summary of the project:
The project aims to develop new knowledge on hybrid protein complex from dairy and
plant side streams. The student will conduct research experiments aiming at inducing
protein co-aggregation through processing, as well as collecting and analyzing data relative
to the physicochemical and functional properties.
 

Tasks:
• To characterize physicochemical properties of food protein sources
• To characterize the techno-functionality of protein ingredients
• To carry out data processing and data analysis
• To present research results and project progress
• To plan research experiments
• To work collaboratively with the research team members on related tasks
 

Requirements:
• Interest for research
• Basic knowledge on food chemistry
• Capacity to work autonomously
• Capacity for data analysis and synthesis and critical thinking
• Ability to take initiative
• Team spirit
 

Outcomes:
• Develop new knowledge about food chemistry, food analysis and food processing
• Develop new skills in research management
• Develop new skills in the development of research experiments
• Gain experience in academic research
• Be part of the development of a new research program
 

Start date: May 2, 2022
End date: Sept 2, 2022
Part-time: 20h/week
Salary: 15$/hr
 

Contact: Alice Marciniak – amarcini@uoguelph.ca – FS224
Send your resume along with a brief letter of introduction at amarcini@uoguelph.ca before Apr 8, 2022