Priyanka Kundu

PhD student

P3-015 In Progress

Metabolic engineering of yeast to improve the nutritional and functional properties of dairy proteins

This project will result in a high throughput platform for screening thousands of microbial strains and precision fermentation conditions to identify those producing correctly phosphorylated proteins. Selected phosphoproteins will undergo further quality control testing, including dairy product prototyping and digestibility studies, to identify promising new precision fermented dairy products.

As good as the real thing? Premium dairy proteins, zero cow emissions

New CRC industry partner All G Foods is teaming with UNSW scientists in an exciting four-year project that seeks to precisely mimic the nutritional and functional attributes of dairy proteins using no dairy-cow inputs.

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