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:

Valorising berry pomace anthocyanins through sustainable extraction and yoghurt-based bioactivity testing

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).

Valorising berry pomace anthocyanins through sustainable extraction and yoghurt-based bioactivity testing

Secondary Supervisor(s): Prof Helen Onyeaka

University of Registration: University of Birmingham

BBSRC Research Themes:

Integrated Understanding of Health (Ageing, Diet and Health)

Project Outline

This project will integrate biotechnology, food science and sustainability to valorise berry pomace as a source of anthocyanins for food and health applications. Enzyme-assisted ultrasound extraction will be compared with conventional ethanol-water and ultrasound-assisted extraction methods. The resulting extracts will be characterised for total anthocyanin content, HPLC profile and antioxidant capacity. Selected extracts will be incorporated into yoghurt. After simulated gastrointestinal digestion, bioaccessible fractions will be tested in differentiated adipocytes for effects on glucose uptake, oxidative stress and lipid accumulation.

By integrating low-solvent extraction, yoghurt delivery, simulated gastrointestinal digestion and adipocyte testing, this project will generate evidence for converting berry-pomace anthocyanins into sustainable bioactive ingredients with relevance to food innovation and metabolic health.

Objectives

Extraction efficiency (M1–M9): optimise extraction conditions to improve anthocyanin recovery and reduce solvent versus ethanol-water extraction (≥25% higher TAC yield; ≤5 L/kg solvent use).
Profile quality (M1–M12): characterise anthocyanin composition and achieve ≥60% post-processing anthocyanin retention.
Food matrix performance (M13–M18): assess yoghurt delivery and achieve ≥50% anthocyanin retention after simulated gastrointestinal digestion.
Cellular bioactivity (M19–M24): test whether bioaccessible fractions affect adipocyte glucose uptake, oxidative stress and lipid accumulation relative to vehicle and extraction-matched controls (≥20% increase in glucose uptake; ≥20% reduction in lipid accumulation; no cytotoxicity).
Sustainability assessment (M25–M30): compare extraction processes by anthocyanin recovery, solvent use, energy demand and estimated greenhouse-gas emissions, identifying the best overall sustainability profile (≥30% GHG reduction versus control by LCA).