The increasing consumer demand for healthier foods has recently encouraged researchers to focus on the search for natural substances with antioxidant and antimicrobial properties. The research on their properties and its potential applications in the food industry, especially in the development of novel foods is outstanding importance. The purpose of this research is to investigate the properties of hydrolysates and fermentation products of whey proteins as well as the potential for protein modifications. The project will investigate the possibilities of whey protein modifications using biotechnological tools (enzymatic hydrolysis and fermentation with lactic acid bacteria) and it will evaluate the properties of the obtained whey protein products. The aim of this research is to develop the skills of a young researcher in the laboratory and to improve her skills in the field of natural bioproducts production.
Project funding:
Project is funded by EU Structural Funds according to the 2014–2020 Operational Programme for the European Union Funds’ Investments priority “Development of scientific competence of researchers, other researchers, students through practical scientific activities” under Measure No. 09.3.3-LMT-K-712.
Period of project implementation: 2019-10-15 - 2020-06-15
Project coordinator: Kaunas University of Technology
