Scaling of EDUF for peptide separation of cruor hydrolysates, analysis of bioactivities and in-vivo study on growing piglets

Slaughterhouse blood is rich in proteins which can be upgraded to generate high added value co-products. After blood separation, it is possible to obtain hemoglobin, a protein which, when hydrolyzed, allows the bioproduction of antimicrobial and antioxidant peptides, in particular. Thus, 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) Produce cruor hydrolysates and characterize the peptide fractions obtained;
2) Determine the antimicrobial and antioxidant activity of hydrolysates on different meat products;
3) Validate the impact of the most promising fractions on zootechnical performance and the microbiota of growing piglets;
4) Determine the technical-economic aspects (with the marketing team of the industrial partner) and the eco-efficiency scores of the products and technologies developed by comparing the costs with those of antibiotics and prebiotics/probiotics.
 

Laboratory of food processing and electromembrane processes at the faculty of Agriculture and Food at Université Laval

- Obtention of an engineering master or M.Sc degree in Food Engineering, Agronomy or Food science;
- Great interest in a career in applied research and technology development;
- Good knowledge of enzymatic hydrolysis processes;
- Demonstrated written and spoken English skills;
- Speaking French is an advantage.