Fatty acids bio-sensors (PhD)

The amount and type of fat in meat, in particular the saturated:unsaturated fatty acids ratio and the n-3:n-6 ratio, is an important characteristic of meat quality. Fatty acid composition of meat has an impact on human health, and can influence meat shelf life, taste, tenderness and overall meat liking by consumers. However, it remains difficult to provide verification of the fatty acid composition.

 

Having a technology for rapid detection of fatty acid composition in abattoirs could facilitate streamlining the carcasses for further processing. At present, detection and quantification of fatty acids in carcases or meat cuts is not conducted routinely. Currently analysis of fatty acid composition is conducted in specialised laboratories which use conventional (expensive and time-consuming) analytical methods. This PhD is aimed at development of a rapid, simple, cost-effective and user-friendly technology for detection and quantification of individual fatty acids in carcases and meat at the point of test using the rapidly developing area of (bio)sensing technologies.

 

The aims and objectives of this project are to develop and evaluate novel technology (bio-sensors) for rapid, user-friendly and cost effective on-line measurement of fatty acid composition in pig and cattle carcases. The project aims to provide comprehensive training to a PhD student consisting of:

The research will include the technology development using electrochemical (bio)sensors approach, the technology evaluation against a traditionally used analytical method for fatty acid analysis (e.g. high resolution gas chromatography), the technology validation under laboratory conditions using beef and pork samples and under abattoirs conditions; and (iv) the development of a technology commercialisation plan.

 

Amy Smart