Quorn and Teesside University Partner to Drive Protein Sustainability 

The Teesside University has begun a Knowledge Transfer Partnership (KTP) with Quorn Foods, to test different methods of making mycoprotein, the main ingredient in all Quorn products, that would lead to an even more sustainable production methodology and enhancements to product quality.

Over two years, Dr. Nanda Ayu Puspita, who has a Ph.D. in biochemistry, will project manage the KTP from Quorn’s new pilot plant in Billingham. She said: “I am delighted to be part of this exciting project, which allows me to share my knowledge and expertise in proteomics research, and at the same time will help me to gain new experience in the industrial sector.”

The project team will have direct access to Teesside University’s GBP22.3m National Horizons Center, a UK center of excellence for the biosciences based in Darlington. They will utilize specialist equipment for examining and testing different proteins to ensure they meet pre-approved food regulations.

“The National Horizons Center opened in December last year with a specific remit to develop the skills and knowledge that will be needed to provide the skills, knowledge and graduate talent to facilitate and enable this growth. Quorn is a fantastic example of a Tees Valley company that is at the forefront of the bioscience sector, using innovative techniques to develop nutritious and sustainable foodstuffs that are sold across the world. We are very pleased to be working with Quorn using our facilities and expertise to help them expand further and develop new food technologies,” said Dr Gillian Taylor, principal lecturer and operational manager of the National Horizons Centre. 

Dr. Rob Johnson, science manager at Quorn Foods, said: “Quorn Foods is delighted to start this project with Teesside, which will provide evidence and technologies that will allow us to drive our products to new levels of sustainability and quality.”

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