Contract type: Internship
Duration: 6 months
Prebiotics concern non-digestible carbohydrates, which can be used as primary energy source of the gut microbiome. Although a significant amount of prebiotic fibres can be uptaken via a vegetable and fruit rich diet, the production of prebiotics via green chemistry strategies e.g. physical or enzymatic processing is currently widely investigated.
The aim of the specific internship is to investigate the impact of combined physical (high pressure, ultrasound, microwave) and enzymatic processing on the prebiotic potential of soluble dietary fibres isolated from agrofood industry side streams. The ability of the soluble fibres to act as natural bio-stimulants of living probiotic cells (Lactobacilli and Bifidobacteria strains) will be assessed by means of microbiological and instrumental analysis tools.
The specific position will give the intern the opportunity to work with a diverse team of researchers in the area of functional food innovation and food bioprocessing.