Dr Claire Munialo

Supervisor Details

Contact Details

Harper Food Innovation, Harper Adams University

Scientific Background

Research Interests

Dr Munialo's research encompasses experimental approaches to understanding the functional properties of food in particular proteins. Over the years, she has worked on understanding the properties (such as gelation properties) of plants and other novel sources of proteins (such as insect proteins) to understand the exchangeability of proteins in food products. As such the use of alternative protein sources is of importance in reducing the “environmental footprint” that arises from the use of animal proteins in food production. Additional research that Dr Munialo is involved in is looking at the extraction of phytochemicals from several vegetable materials to determine whether these phytochemicals possess anti-cancer properties.

Supervision Style

In three words or phrases: supportive, student-centred and inclusive.

Provision of Training

I prefer to take responsibility for your technical training at first, leading to more independence later.

Progression Monitoring and Management

I like to be kept up to date and will expect to see evidence of method development/data generation results on a daily/weekly basis.

Communication

I am happy to discuss any issues that are impacting your ability to fulfil your potential or my/our expectations.

PhD Students can expect scheduled meetings with me:

In a group meeting

At least once a fortnight

In year 1 of PhD study

At least once a fortnight

In year 2 of PhD study

At least once a fortnight

In year 3 of PhD study

At least once a month

These meetings will be a mixture of face to face, via video chat or telephone, and I am usually contactable for an instant response on every working day.

Working Pattern

The timing of work in my lab is completely flexible, and (other than attending pre-arranged meetings), I expect students to manage their own time

Notice Period for Feedback

I need at least 2 weeks' notice to provide feedback on written work of up to 5000 words.

MIBTP Project Details

Current Projects (2025-26)

Primary supervisor for:

The utilization of protein extracts from brewery spent grain and spent yeast in the formulation of protein blends for 3-D printed food products

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).

The utilization of protein extracts from brewery spent grain and spent yeast in the formulation of protein blends for 3-D printed food products

Secondary Supervisor(s): Dr Frank Vriesekoop, Dr Jon Bentley, Dr Eric Siqueiros, Dr Wilatsana Posri

University of Registration: Harper Adams University

BBSRC Research Themes: Integrated Understanding of Health (Diet and Health)

Project Outline

The global population continues to rise, and this means an increase in demand for food in particular protein rich foods. Animal proteins have in the past and continue to be used as a source of protein due to perceived superior techno-functional properties such as water holding capacity and gelation, and high nutritional value as a source of essential amino acids. However, the production of animals does come at an environmental cost due to the greenhouse gas emissions linked to ruminants. Consequently, there has been a move toward the use of alternative proteins that are considered to have a lesser carbon footprint than their animal counterparts. However, many of these alternative proteins have been shown to have a reduced content of essential amino acids in comparison to animal proteins (Munialo et al 2023; Quintieri et al 2023). A significant reduction of limiting amino acids (methionine, lysine, tryptophan) means lower protein synthesis (Van den Bossche et al. 2023) and this can have a subsequent impact on human health.

One of the common food processes that require various proteins include brewing which incorporates various grains such as barley. Following the production of beer, there are some byproducts that can be harvested and incorporated in food production. Brewer's Spent Grain (BSG) is a byproduct of brewing. It is rich in fibre and protein, protein and fibre (around 20 and 70 % dry basis, respectively) making it a potential attractive adjunct in human nutrition (Kerby et al 2017; Karlović et al 2020). The future use of animal proteins is limited and threatened by their impact on the environment besides their cost as well as availability. Therefore, most industries have started to look for ways in which they can reduce the use of these proteins in food formulation. Protein blends or protein hybrids is one good way of reducing the use of animal proteins and increases the use of alternative proteins. This results in synergistic effect as animal proteins have exceptional techno functional properties as well as complete amino acid profile which is often lacking in plants and hence a blend made using brewery byproducts will serve a dual role of sustainability and the enhancement of nutritional value of food products for improved health and livelihood on the following relevant aspect of the Diet and Health theme ‘Effects of food structure, processing and modification on health-related food properties’.

In this project, proteins will be extracted from spent grain and spent yeast using various extraction methods such as iso-electric precipitation. Subsequently, the extracted proteins will be characterised in terms of their protein content, amino acid content, and some techno-functional characterisations such as gelation and water holding capacity of the same will be determined. Following the characterisation, various protein blends will be made using conventional animal proteins such as gelatine and whey proteins. Proteins of plant origin such as soy and lupine will also be used in the protein blends which will be following by 3-D printing of various products that will be evaluated by a panel of consumers for their sensorial attributes in addition to being characterised in terms of their physicochemical properties.

References

v.d. Bossche 2023. Effect of supplementing rumen-protected methionine, lysine, and histidine to low-protein diets on the performance and nitrogen balance of dairy cows. J Dairy Sci.

Kerby et al 2017. An overview of the utilisation of brewery by-products as generated by British craft breweries. Beverages.

Karlović et al 2020. By-products in the malting and brewing industries—re-usage possibilities. Fermentation.

Munialo et al 2023. Plant‐based foods as meat and fat substitutes. Food Sci Nut.

Quintieri et al 2023. Alternative protein sources and novel foods: benefits, food applications and safety issues. Nutrients.