Teesside University Student Working With Quorn Proteins

Teesside University is working with Quorn Foods to test different methods of making the product methodology of mycoprotein, the main ingredient in all Quorn meat substitute products, more sustainable.

Based in Quorn’s new pilot plant in Billingham, the Knowledge Transfer Partnership (KTP) project team will also use Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington.

Quorn is produced by fermenting a nutritious microorganism in the fungus family called fusarium venenatum. The partnership will use new methods of proteomics, mass spectrometry and chromatography to identify and quantify proteins during the fermentation process, as well as using biochemical data to identify targets for new strains with desirable characteristics.

Dr Gillian Taylor from the National Horizons Centre said: “Quorn is a fantastic example of a Tees Valley company which is at the forefront of the bioscience sector, using innovative techniques to develop nutritious and sustainable foodstuffs which are sold across the world.”

Dr Rob Johnson, Science Manager at Quorn Foods, said “Quorn Foods is delighted to start this project with Teesside, which will provide evidence and technologies that will allow us to drive our products to new levels of sustainability and quality.”

The project is being led by Dr Nanda Ayu Puspita, seen here in the National Horizons Centre.

KTPs are funded by UKRI through Innovate UK with the support of co-funders, including the Scottish Funding Council, Welsh Government, Invest Northern Ireland, Defra and BEIS.

Susie Haywood
Article by Susie Haywood
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