A new Masters degree opportunity is now available with the Riddet Institute. The Masters degree is entitled "The effect of processing on mollusc muscle texture and protein digestibility in vitro" and is in conjunction with Massey University, Palmerston North. The project is supervised by Dr Lovedeep Kaur and co-supervised by Dr Mike Boland and lasts for 1 year.
The research work carried out by Dr Kaur's group on the protein digestibility of beef meat has shown that it is affected by processing methods, parameters, muscle microstructure and other components of the food matrix. This project is an extension of the meat work to mollusc muscles. Our hypothesis is that selective denaturation of muscle proteins will enhance the nutritional and sensory attributes of muscle based foods. This Masters degree will investigate the effects of new processing technologies such as sous vide, pulsed electric field, shockwave processing or enzyme treatments, alone or in combination with conventional cooking, on mollusc muscle microstructure, texture and protein digestion in vitro.
For more details, including candidate requirements and how to apply, please see the full listing here. The candidate should also meet the requirements for entry to Masters studies at Massey University (www.massey.ac.nz/massey/postgraduate/). Applicants should send a copy of their curriculum vitae, statement of interest; and the names and contact details of three referees to: Dr Kaur. E-mail: L.Kaur@massey.ac.nz