PhD Research Project: The Physical Chemistry of the Digestion of Grain: Determination of the Interp

This project is interdisciplinary; it combines the subjects of physical chemistry and animal nutrition. The project will study how polyphenolic compounds effect enzyme functionality. This is of interest as polyphenolics (including tannins) are believed to have anti-nutritional properties though the actual mechanism for interfering with digestion is not fully understood. The project is industrially funded and part of the project will be to assess how digestive enzymes and feed additive enzymes fare in the presence of polyphenolics.

The project will involve analysis of the interaction of crude polyphenolic extract from barley, rape and sorghum with digestive enzymes (trypsin, chymotrypsin, amylase, plus added phytase and protease) using enzyme activity and calorimetry analysis. The role of pH, salt and digesta on the above interactions will also be assessed. You will develop a model for the interaction of polyphenolics and the digestive enzymes in the stomach. Then methods for the minimisation of polyphenolics interference of digestion will be investigated.

The project will involve liaison and knowledge transfer to the commercial partner; and to poultry, pig and cattle industry.

The project is commercially funded by DSM Switzerland. The project may include an industrial placement at DSM.

Applicants from the UK, EU and overseas may apply.

Funding Notes

Fully funded studentship covering tuition fees and stipend for 3 years. Open to students worldwide.