Teesside University partners with Quorn
Teeside University has begun a knowledge transfer partnership (KTP) with Quorn Foods to test different methods of making mycoprotein, the main ingredient in all Quorn products, that would lead to an even more sustainable production methodology and enhancements to product quality.
Over the course of two years, Dr Nanda Ayu Puspita, who has a PhD in Biochemistry, will project manage the KTP from Quorn’s new pilot plant in Billingham.
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington. They will utilise specialist equipment for examining and testing different proteins to ensure they meet pre-approved food regulations.
The KTP will use “ground-breaking” new methods of proteomics, mass spectrometry and chromatography to identify and quantify proteins during the fermentation process as well using biochemical data to identify targets for new strains with desirable characteristics.
Dr Gillian Taylor, principal lecturer and operational manager of the National Horizons Centre, will lead the academic team providing supervision for the KTP.
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.”
Knowledge transfer partnerships (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.