Production of lactobionic acid and deacidification by electrodialysis and subsequent purification by electrodialysis with bipolar membrane under pulsed electric field

When processing whey and lactose-free dairy products, the dairy industry produces large quantities of lactose. The bioconversion of lactose into lactobionic acid can transform this by-product into a high value-added ingredient. Recently, we demonstrated the possibility of using electrodialysis with bipolar membrane (EDMB) to produce lactobionic acid which has antioxidant and antimicrobial properties. Hence, this project is part of a vast research project aiming a valuation of bio-food co-products and the development of eco-efficient processes (VITALE Consortium), through innovative and sustainable approaches based on electromembrane processes.

The objectives of this project are:

1) Determine the hydrolysis conditions by lactose oxidase allowing optimal production of lactobionate from lactose recovered after concentration by nanofiltration of acid whey before its deacidification by electrodialysis;

2) Produce lactobionic acid by electrodialysis with bipolar membranes (EDBM) under pulsed electric field (PEF) and evaluate the effectiveness of the process, including membrane fouling;

3) Develop a machine learning and/or biostatistical model predictive and/or explanatory of the impact of PEFs on the migration of lactobionic acid;

4) Study the bioactivity(s) of lactobionic acid.

The position is full-time (100%) and placed at the department of Food Sciences, Laval University (Quebec, Canada), under the direction of Dr Safia Hamoudi and co-direction of Dr. Laurent Bazinet, for a fixed term of three years.

- Obtention of an engineering master or M.Sc degree in Food Engineering, Agronomy (food option), Biotechnology or Food science.

- Great interest in a career in applied research and technology development.

- Demonstrated written and spoken English skills.

- Speaking French is an advantage.