NAPIC: Assessment of Potential Allergenicity of Alternative Proteins and Effect of Processing for Food Safety

PGR-F-404

Key facts

Deadline: Friday 28 February 2025
Funding start date: Wednesday 1 October 2025
Number of funding places: 1
Country eligibility: International (open to all nationalities, including the UK)
Source of funding: External organisation
Key staff: Dr Christine Bosch and Dr Alan Hernandez Alvarez
Additional staff: Dr Taskeen Niaz
Schools: School of Food Science and Nutrition

<h2 class="heading hide-accessible">Summary</h2>

One full scholarship is available in the School of Food Science and Nutrition in 2025/26. This scholarship is open to Home fee rated and International applicants and covers UK tuition fees plus a maintenance grant (£19,237 in 2024/25) for full-time study. Please note that international applicants would have to pay the difference between Home and International student tuition fees. This fully funded PhD place provides an exciting opportunity to pursue postgraduate research in a range of fields relating to Nutrition, Food Science, Immunology and Protein Biochemistry. The award is open to full-time candidates who have been offered a place on a PhD degree at the School of Food Science and Nutrition.

The demand for alternative protein sources such as insect proteins, algae-based proteins, and cellular agriculture-derived proteins has grown rapidly due to their sustainability, environmental benefits, and potential to address global protein demands. However, the safety and allergenic potential of these proteins remain areas of concern, particularly in light of their novel structure and composition. Understanding the allergenicity of these proteins is critical to ensuring consumer acceptance and food safety. Allergic reactions to proteins are mediated through immune responses, often triggered by specific epitopes that can remain stable even after digestion or food processing. Factors such as gastrointestinal digestion, enzymatic and chemical treatments, and physical processing techniques can influence protein allergenicity, yet comprehensive studies focusing on alternative proteins are limited. This PhD project will systematically evaluate the potential allergenicity of alternative proteins, leveraging advanced in vitro, biochemical, cell-based, and immune assays. Furthermore, the study will assess how processing and digestion impact allergenicity, offering strategies to mitigate risks and enhance safety. This project aims to: <ol role="list" start="1"> <li aria-setsize="-1" data-aria-level="1" data-aria-posinset="1" data-font="" data-leveltext="%1." data-list-defn-props="{"335552541":0,"335559685":720,"335559991":360,"469769242":[65533,3],"469777803":"left","469777804":"%1.","469777815":"multilevel"}" data-listid="20" role="listitem"> Evaluate Allergenic Potential of Alternative Proteins </li> </ol> <ul role="list"> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="1" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> Screen proteins from insects (e.g., Galleria mellonella, Alphitobius diaperinus), algae (e.g., spirulina, chlorella), and cellular agriculture-derived proteins for potential allergenic epitopes. </li> </ul> <ul role="list"> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="2" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> Use bioinformatic tools to predict allergenic sequences in protein databases. </li> </ul> <ol role="list" start="2"> <li aria-setsize="-1" data-aria-level="1" data-aria-posinset="2" data-font="" data-leveltext="%1." data-list-defn-props="{"335552541":0,"335559685":720,"335559991":360,"469769242":[65533,3],"469777803":"left","469777804":"%1.","469777815":"multilevel"}" data-listid="20" role="listitem"> Study Impact of Gastrointestinal Digestion </li> </ol> <ul role="list"> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="1" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> Assess allergenicity pre- and post-digestion using the INFOGEST static digestion model. </li> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="2" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> Characterize digestion products (peptides) via LC-MS/MS to identify epitopes and their stability during digestion. </li> <li aria-setsize="-1" data-aria-level="1" data-aria-posinset="3" data-font="" data-leveltext="%1." data-list-defn-props="{"335552541":0,"335559685":720,"335559991":360,"469769242":[65533,3],"469777803":"left","469777804":"%1.","469777815":"multilevel"}" data-listid="20" role="listitem"> Investigate Effect of Processing Treatments </li> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="1" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> Analyze the impact of enzymatic (e.g., protease hydrolysis), chemical (e.g., pH adjustments), and physical treatments (e.g., heat, extrusion) on allergenic potential. </li> <li aria-setsize="-1" data-aria-level="1" data-aria-posinset="4" data-font="" data-leveltext="%1." data-list-defn-props="{"335552541":0,"335559685":720,"335559991":360,"469769242":[65533,3],"469777803":"left","469777804":"%1.","469777815":"multilevel"}" data-listid="20" role="listitem"> Explore Cellular and Immune Responses </li> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="1" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> Use cell-based assays with epithelial cells and immune cells (e.g., basophils, mast cells) to evaluate immune activation and inflammatory responses. </li> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="2" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> Measure IgE binding and cytokine release to quantify allergenic potential. </li> <li aria-setsize="-1" data-aria-level="1" data-aria-posinset="5" data-font="" data-leveltext="%1." data-list-defn-props="{"335552541":0,"335559685":720,"335559991":360,"469769242":[65533,3],"469777803":"left","469777804":"%1.","469777815":"multilevel"}" data-listid="20" role="listitem"> Assess Strategies to Mitigate Allergenicity </li> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="1" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> Develop and test novel strategies for reducing allergenicity, such as targeted protease treatments or physical processing methods. </li> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="2" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> Evaluate the safety and palatability of modified proteins. </li> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="1" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> In addition to most of the experimental work carried out at the University of Leeds, there is involvement of Dr Cristina Martinez Villaluenga, ICTAN, CSIC, as external supervisor, providing an opportunity for the student to conduct some of the work at ICTAN, Madrid. </li> <li aria-setsize="-1" data-aria-level="2" data-aria-posinset="1" data-font="Courier New" data-leveltext="o" data-list-defn-props="{"335552541":1,"335559685":1440,"335559991":360,"469769226":"Courier New","469769242":[9675],"469777803":"left","469777804":"o","469777815":"multilevel"}" data-listid="20" role="listitem"> The PhD student will get excellent opportunities to do placements with our industrial partners and the wider community in UK and abroad within NAPIC – please see the website for partners of NAPIC: <a aria-label="Link https://napic.ac.uk/partners/" href="https://napic.ac.uk/partners/" id="menurm75" rel="noreferrer noopener" target="_blank" title="https://napic.ac.uk/partners/">https://napic.ac.uk/partners</a>. </li> </ul> Information about the Award <ul> <li paraeid="{eacfec07-97c3-4c21-88f6-27d5b5dcf923}{95}" paraid="726319699">We are offering 1 full-time PhD scholarship in the School of Food Science and Nutrition for one candidate, covering a maintenance grant of £19,237 per year and UK tuition fees for three years, all subject to satisfactory progress. Please note that international applicants are welcome to apply but would need to cover the difference between UK and International tuition fees. The maintenance stipend is paid monthly. You can read more about research degree fees <a href="https://www.leeds.ac.uk/research-fees/doc/research-degrees-fees">here</a>.</li> </ul> Duration of the Award <ul> <li>Full-time (3.5 years). The award will be made for one year in the first instance and renewable for a further period of up to three years, subject to satisfactory academic progress.</li> </ul> Other Conditions <ul> <li>Applicants must not have already been awarded or be currently studying for a doctoral degree.</li> <li>Awards must be taken up by 1st October 2025.</li> <li>Applicants must live within a reasonable distance of the University of Leeds whilst in receipt of this scholarship.</li> </ul>

<h2 class="heading">How to apply</h2>

Formal applications for research degree study should be made online through the <a href="https://www.leeds.ac.uk/research-applying/doc/applying-research-degrees">University's website</a>. You will need to create a login ID with a username and PIN. <ul> <li>For ‘Application type’ please select ‘Research Degrees – Research Postgraduate’.</li> <li>The admission year for this project is 2025/26 Academic Year.</li> <li>For ‘Planned Course of Study’ please select ‘PhD Food Science and Nutrition Full-time’.</li> <li>For ‘Proposed Start Date of Research’ please select 1 October 2025.</li> <li>In the research information section, you must state clearly that the project you wish to be considered for is ‘NAPIC: Assessment of Potential Allergenicity of Alternative Proteins and Effect of Processing for Food Safety’ and name <a href="https://environment.leeds.ac.uk/food-nutrition/staff/8812/dr-alan-javier-hernandez-alvarez">Dr Alan Javier Hernandez Alvarez</a> as your proposed supervisor. If you do not do this, your application may not be considered.</li> </ul> If English is not your first language, you must provide evidence that you meet the University's minimum English language requirements (below). As an international research-intensive university, we welcome students from all walks of life and from across the world. We foster an inclusive environment where all can flourish and prosper, and we are proud of our strong commitment to student education. Across all Faculties we are dedicated to diversifying our community and we welcome the unique contributions that individuals can bring, and particularly encourage applications from, but not limited to Black, Asian, people who belong to a minority ethnic community, people who identify as LGBT+ and people with disabilities. Applicants will always be selected based on merit and ability.

<h2 class="heading heading--sm">Entry requirements</h2>

Applicants to this scholarship in the School of Food Science and Nutrition are expected to hold a bachelor degree in a relevant subject (2.1 or above or equivalent) or a good honours degree together with a Masters degree. Applicants who are uncertain about the requirements for a particular research degree are advised to contact the Postgraduate Research Admissions team prior to making an application.

<h2 class="heading heading--sm">English language requirements</h2>

The minimum English language entry requirement for research postgraduate research study is an IELTS of 6.5 overall with at least 6.0 in each component (reading, writing, listening and speaking) or equivalent. The test must be dated within two years of the start date of the course in order to be valid. Some schools and faculties have a higher requirement.

<h2 class="heading">Contact details</h2>

For further information please contact Dr Alan Javier Hernandez Alvarez (<a href="mailto:a.j.hernandezalvarez@leeds.ac.uk" rel="noreferrer noopener" target="_blank">a.j.hernandezalvarez@leeds.ac.uk</a>).

<h2 class="heading heading--sm">Linked research areas</h2>