Identifying high value compounds during a yeast fermentation of food waste

This PhD research project focuses on yeast strain development for use as a fortified strain in the fermentation industry with potential as a standalone product. The research involves identifying high value metabolites produced by yeast during fermentations and testing the feasibility of upcycling vegetable loss to formulate growth media for microorganisms, lowering production costs and promoting circular economy. The project integrates microbial fermentation optimization and builds into an advanced artificial intelligence database. Research activities include designing and conducting fermentation optimization of vegetable and fruit sidestreams, determining changes in yeast during fermentation using analytical tools such as ICP-OES, XRF, and NMR, seeking opportunities to develop yeast products in collaboration with commercial stakeholders, and generating independent research ideas. The position involves preparing papers for publication in leading international journals and disseminating research results through recognized conferences.