PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF LATIN AMERICAN BEAN PROTEIN-ENRICHED INGREDIENTS AND DERIVED EMULSIONS AS INFLUENCED BY VARIETY AND PROCESSING
Nestlé and the Pontificia Universidad Católica de Chile, through the Nestle-UC Research Grant will support an outstanding doctoral student to conduct transformative research on projects that have the potential for real-world impact in natural sciences and engineering-related disciplines. The “Bean protein-enriched ingredients” research project at the Chemical and Bioprocess Engineering Department of the Faculty of Engineering seeks to cultivate the creative talents of exceptional researchers at a critical time in their careers and helps them to achieve excellence for the duration of our fellowship and beyond.
Lately, there has been a lot of interest in the food research community regarding pulse protein-enriched ingredients. Specifically, ingredients derived from peas, faba beans, and lentils have caught their attention due to their high biological value, availability, and consumer acceptance. To create more affordable products without sacrificing functionality, some studies have focused on replacing purified protein ingredients (with a concentration of over 70%) with less refined ones. However, much remains to learn about the functional properties of pulse protein-enriched ingredients derived from common beans (Phaseolus vulgaris), including how variety and processing affect these properties. Common beans are a staple food in many Latin American countries. They are not only an excellent source of proteins (2-3 times higher compared to cereal grains) but also of dietary fibers, minerals, vitamins, and phenolic compounds. Consuming common beans has been linked to various health benefits.
- Fellowships will include up to four years of scholarship support for the degree of Doctor in Engineering and Sciences with Industry at Pontificia Universidad Católica de Chile.
- The last year will be spent at Nestlé facilities in Lausanne.
- Fellows will receive funding for research supplies and travel.
- Fellows should start August 5th, 2024.
- Applicants must be eligible to study in Chile.
- Candidates must have completed a Bachelor’s degree (Licenciatura in the Chilean system) in Chemical Engineering, Food Engineering, Process Biotechnology, or other related areas, awarded by a university recognized by the State of Chile or, in the case of foreign institutions, by the State of the corresponding country.
- Candidates must submit a written application by July 15th, 2024, including:
- 2 letters of recommendation
- CV
- Grades in their BSc course
- Applicants will be notified of the final decision by email by July 25th.
- Between the 15th and 24th of July, applicants must be available to be interviewed by a joint Nestlé-UC committee (remote format, in English). The preselected student will then have to submit his or her official application to the Ph.D. program in Engineering and Sciences with Industry via Postulaciones - Dirección de Postgrado (puc.cl).
- Potential to win state-sponsored funding – undergraduate grades and ranking, among other aspects demonstrating commitment to research and capacity to undertake doctoral studies.
- Creativity in past research – demonstration of problem-solving ability.
- Education – demonstration of aptitude for success in the proposed area of research.
- Resilience – demonstration of drive, persistence, and leadership skills in education and work history.
- Letters of recommendation.