MSc by Research in Functional Biopolymers for Food and Health in Leeds United Kingdom | University of Leeds

Our research explores the complete value chain of functional biopolymers (including polysaccharides, proteins, and polynucleotides), covering extraction, purification, chemical and enzymatic modification, thorough structural analysis, and the creation of innovative applications in food, cosmetics, and advanced biomaterials for therapeutics and biosensors. Since many of these biopolymers originate from food processing byproducts, we actively seek partnerships with the food and biotech sectors. These materials serve diverse functions in food, and understanding how their structure influences biological activity is a key focus of our work.

We study how biopolymers can serve as foundational components for high-value bioinspired 'soft materials,' leveraging their self-assembling properties to design emulsified oil droplets, multilayer systems, hydrogel networks, and nano/micro fibers. These structures can transport and release nutrients, bioactive compounds, and probiotics in the gut, with adjustable properties to control fat digestibility or mimic saliva for elderly individuals. Biopolymers also form dietary fiber, playing a vital role in health by influencing texture, lubrication, gut motility, bile salt recycling, and acting as fermentable substrates for gut microbiota (e.g., as prebiotics)—among other functions still being explored. Our goal is to establish a framework for developing next-generation functional foods.