Lupin-enhanced wheat bread for nutritional benefits (FoodBioSystems DTP)

This project is a great opportunity to be part of a multidisciplinary team of food and nutrition scientists from the Universities of Surrey and Reading. In this project, an underutilised and very promising legume flour, made from lupin, will be characterised in terms of its technological functionalities as an ingredient. A strategy to better incorporate this flour, which is high in fibre and protein, into bread will be investigated. In addition, nutritional studies on lupin incorporation in the diet will be carried out to understand the potential health benefits, such as increased satiety.

The growing global population requires proteins from environmentally sustainable sources, such as legumes (e.g. lupin), to augment the existing supply. Diets high in fibre reduce the risk of heart disease, stroke, type 2 diabetes and bowel cancer. Bread is bought by 99.8% of British households (~11 million loaves/day); however, 60-70% is refined white wheat bread. Flour refining reduces the protein and fibre contents, and increases starch digestibility. Enhancing the nutritional profile of white bread could significantly improve the population’s intake of protein and fibre. It is thought that lupin-enhanced bread will boost the post-ingestion satiety effect and could therefore have an impact on energy intake in the general population.

The main objectives of this study will be to:

1. Assess the effect of flour pretreatments on the technological functionalities of lupin flour as an ingredient in bread.
2. Evaluate the impact of adding lupin flour on the bread-making process and the final product, and then optimising its incorporation to enhance the fibre and protein levels in the final products.
3. Evaluate the effects of adding lupin flour on bread staling, its sensory profile and consumer acceptability.
4. Investigate the effects of consuming bread enhanced with lupin flour on post-prandial satiety and blood glucose levels.

About the FoodBioSystems DTP

The FoodBioSystems Doctoral Training Partnership (DTP) brings together six university partners: University of Reading, Cranfield University, University of Surrey, Queen’s University Belfast, Aberystwyth University, and Brunel University London. The Partnership’s vision is to develop the next generation of bioscientists with in-depth knowledge and technical expertise of food systems and biological processes across the Agri-Food system from pre-farm to post-fork. They will become the urgently needed experts - able to transform the food value chain and address challenges of sustainability, efficacy, authenticity and safety in food production systems whilst delivering better nutrition and concomitant health benefits for society. The DTP is currently advertising 36 projects. From these, it is expected 24 studentships will be awarded to the strongest application to start their studies in October 2022.

This project would suit students with experience in food science, food technology, nutrition, chemistry, physics, materials science or biochemistry. This project is an opportunity to apply this training to a food science project. The project will be primarily laboratory based, so enthusiasm for practical work would be an asset. Good oral and written communication skills will be helpful when dealing with study volunteers. Experience with one or more of the techniques mentioned would be desirable.

This studentship is available for UK and international students.

IELTS requirements: The standard requirement is for a score of 6.5 or above (or equivalent) with 6.0 in each individual category, in an IELTS Academic test taken in the last 2 years. 

Department of Nutritional Sciences.

References

Kohajdova et al., Lupin composition and possible use in bakery – a review (2011) Czech J. Food Sci. 29(3):203 https://www.agriculturejournals.cz/publicFiles/252_2009-CJFS.pdf.