The Bioprocessing Team specialises in the
development of high value products from low value co-products. We
also have past experience in the quality of rendering products, meat
and bone meal, bone chips and tallow. The team has also broadened
its work area to include dairy processing/bioactive purification and
fermentation/protein expression in.
The team has facilities and equipment for
extracting and separating high value proteins at lab scale and pilot
scale. We have developed processes for extraction of bioactives from
various tissues and organs. We have investigated production of food
ingredients from meat, skin, and intestines. We have also developed
processes for extraction of biotechnology grade ingredients from
blood and lung.
The team performs analysis of protein and fat
by various analytical techniques. This includes analysis of fatty
acids by GC, GC-MS, and analysis of proteins by HPLC, PAGE, etc. We
also perform some specialist analytical services such as polyamines
(biogenic amines) and nucleotides.
The team was instigated in 1990 to develop new
opportunities for the meat industry. It changed its name to
BioDevelopments in 2000 to accommodate inclusion of animal
behavioural activities but has subsequently reverted to its original
name. This Team is now part of the Dairy Science Section based at