Green downstream processing

2024 – 2026

This research project intends to develop an innovative approach for downstream processing of precision fermentation biomasses.

Production platform: Fermentation

Technology sector: Bioprocess design, End product formulation & manufacturing, Ingredient optimization

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Project aims

The downstream processing of precision fermentation biomasses is energy-intensive and time-consuming, and it produces, besides the molecule of interest, different byproducts with limited use.

The present project intends to develop an alternative downstream process for the removal of cell debris and recovery of precision fermentation products from the cell biomass. The approach is based on separating cell debris and biomass components using aqueous (water-based) two-phase systems (ATPSs). Thanks to the ultralow interfacial tension between unmixable aqueous phases, ATPS will be easily formed by gentle stirring of the cell mixture. This will create discrete top and bottom solutions without the need of centrifugation or filtration steps.

Separation of proteins and other molecules from these solutions will allow some to be recycled back into the system. The proteins of interest will be studied for characteristics such as gel formation, emulsification, foaming, and extrudability to identify those that can form fibrous structures typical of meat analogues. An economic assessment of the whole process will be carried out.

Principal Investigator

Sci24065 rgp 2024 cohort image madadlou circle

Dr. Ashkan Madadlou

Director of Research Support & Policy, School of Food and Nutritional Sciences

University College Cork, Ireland

Ashkan Madadlou is a senior lecturer (assoc. prof.) in food structuring and formulation at University College Cork. 

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