Leila Allahgholi

Leila Allahgholi

Affiliated with the university, PhD student

Personal profile

Research

The primary objective of my PhD-project lies within the "ProsSeaFood" project (an Era-net within the Susfood2 call).  In this project advanced processing methods will be applied to increase the digestibility and nutrient availability of brown seaweeds. This will be achieved through employing enzymes and fermentation (using potential probiotic strains) to increase nutritional availability and remove inedible or potentially harmful substances. The processed ingredients will be analyzed to identify composition of the materials, and potential prebiotic effects. The project consortium includes partners from Norway, Sweden, Iceland and Spain, combining expertise in seaweed cultivation, biomass processing, fermentation, enzymology, and product development and quality control,to cover the value chain from raw material to finished food products. The project is research-driven for the development of the processing methods, with a strong industrial collaboration for product conceptualization, development and quality control.

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Collaborations the last five years

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