PhD in Novel Food Design and Processing in Leeds United Kingdom | University of Leeds

Our studies in innovative functional foods examine how certain food elements can help lower disease risk factors, especially concerning type II diabetes, cardiovascular conditions, cancer, and chronic inflammation. This involves analyzing plant-based compounds like polyphenols and their biological functions, particularly in sugar transport regulation, oxidative stress reduction, inflammation control, and antimicrobial effects. We're also exploring spicy capsaicinoids for their taste perception and metabolic impacts, along with traditional native foods from various cultures that contain beneficial micronutrients and bioactive substances.

Our team examines food polysaccharides for their ability to prevent bacterial attachment. Additionally, we investigate polysaccharides with anti-adhesive properties against bacteria and bioactive peptide ions. With the growing global population driving higher protein needs, insect-based sources present an eco-friendly circular bioeconomy solution for human nutrition and worldwide food stability. Our work includes studying proteins, fats, and functional polymers derived from edible insects as potential replacements for traditional animal proteins.