Internship

PosizioneThere is a need to develop new sustainable food sources.
Part of this strategy involves supplying compounds derived from other industries.
However, these compounds must have adequate nutritional quality to ensure optimal gastrointestinal health of animals and people.
This project proposes the characterisation the fermentation and characterisation of the microbiota associated with these materials to achieve added value, making them suitable for use as feed.Objectives:1.
Spontaneous fermentation of these flours under different conditions.2.
Fermentation of flours by adding bacteria and yeast.3.
Isolation and characterisation of microorganisms.Caratteristiche del candidatoLingue straniereE' richiesta la conoscenza di almeno una delle seguenti lingueInglese: buono (B2-C1)Spagnolo: buono (B2-C1)Esperienze lavorative precedentiUndergrad, graduate or Master.
Work will be adjusted attending to the student level.Titoli preferenzialiBasic microbiology knowledge.Area disciplinareingegneria