Dr Bunmi Ibrahim

Supervisor Details

Contact Details

Department of Biomedical Sciences, University of Birmingham

Scientific Background

Research Interests

I focus on sustainable strategies for managing metabolic diseases through the valorisation of food and pharmaceutical waste. My work explores bioactive compounds, particularly anthocyanins, for food fortification and nutraceutical development. Key areas include in vitro gastrointestinal digestion models, gut microbiota interactions, and improving bioavailability of bio actives to support cost-effective public health interventions.

Our research transforms food and pharmaceutical waste into powerful tools for disease prevention and management. By exploring bioactive compounds, gut microbiota interactions, and innovative food fortification strategies, we aim to create cost-effective, accessible solutions that bridge global health gaps. We create opportunities to contribute to cutting-edge science at the intersection of nutrition, biotechnology, and public health, where your work can make a tangible impact on both people and the planet.

Research Groups

Birmingham Institute for Sustainability and Climate Action (BISCA)

Birmingham Food Network

Supervision Style

In three words or phrases: I am a supportive, student-centred supervisor with a collaborative and outcome-focused approach.

Provision of Training

I take the lead in technical training initially, gradually encouraging greater student independence over time.

Progression Monitoring and Management

Progression expectations will be mutually agreed and reviewed monthly; if unmet, a collaborative action plan will be established.

Communication

I value open communication and equally prioritise your wellbeing. I hope you will feel comfortable reaching out if anything is affecting your ability to thrive or meet expectations.

Meetings

PhD Students can expect scheduled meetings with me at least once per fortnight. These meetings will be a mixture of face-to-face and via video chat or telephone. I am usually contactable for an instant response 3 or 4 days per week.

Work Patterns

Certain tasks in my lab need to occur at set times, and students need to be able to commit to a rota/timetable shared with other members of the team.

Notice Period for Feedback

I need at least 1 week's notice to provide feedback on written work of up to 5,000 words.

MIBTP Project Details

Primary supervisor for:

Optimising Anthocyanin Recovery from Food Waste for metabolic health solutions

See the PhD Opportunities section to see if this project is currently open for applications via MIBTP.

Please Note: The main page lists projects via BBSRC Research Theme(s) quoted and then relevant Topic(s).

Optimising Anthocyanin Recovery from Food Waste for metabolic health solutions

Secondary Supervisor(s): Dr Helen Onyeaka

University of Registration: University of Birmingham

BBSRC Research Themes:

Sustainable Agriculture and Food (Animal Health and Welfare, Plant and Crop Science)

Project Outline

Overview:

This interdisciplinary project integrates biotechnology, food science, and sustainability to valorise grape skins and berry pomace, which are agri-food by-products rich in anthocyanins. We will optimise anthocyanin extraction using enzyme-assisted and ultrasound methods, benchmarking against conventional ethanol extraction. Extracts will be characterised (TAC, HPLC, antioxidant capacity) and incorporated into two model food matrices (yoghurt and baked product) representing dairy and bakery systems.

Innovation & Impact:

We hypothesise that combining enzyme pre-treatment with low-solvent ultrasound extraction enhances recovery of acylated anthocyanins, improves post-digestion stability, and boosts bioactivity (glucose uptake, lipid reduction) in adipocyte and hepatocyte models. A cradle-to-gate life-cycle assessment (LCA) will quantify environmental benefits, supporting a circular bioeconomy approach.

Objectives and Milestones:

1. Extraction Efficiency (M1–M9): ≥25% higher TAC yield vs ethanol; ≤5 L/kg solvent use.

2. Profile Quality (M1–M12): ≥60% retention of acylated anthocyanins post-processing.

3. Food Matrix Performance (M13–M18): ≥50% anthocyanin retention post-digestion; sensory score ≥6/9.

4. Cellular Bioactivity (M19–M24): ≥20% increase in glucose uptake; ≥20% reduction in lipid accumulation; no cytotoxicity.

5. Sustainability Assessment (M25–M30): ≥30% GHG reduction vs control via LCA.

Training and Relevance:

This project aligns with MIBTP’s focus on interdisciplinary bioscience, offering training in analytical chemistry, food formulation, cell biology, and environmental modelling. It supports sustainable innovation in functional foods and provides preclinical evidence for industry adoption.

APPLY HERE