High protein beverages are gaining in popularity especially among the aging population, athletes and growing children to increase protein intake, maintain muscles and strength and promote health. Current dietary recommendations for protein intake may be insufficient to achieve this goal. The available protein supplements are mainly based on soy. However, the amount of essential amino acids is limited in soy proteins and does not satisfy the requirement of human body needs. Furthermore, soy has low protein efficiency and low digestibility that reduce its biological value. Therefore, an alternative beverage which can provide a balanced diet and energy for example to older people to prevent malnutrition is urgently required. Egg-milk based protein beverage is the proposed substitute. Egg has an excellent nutritional value, high digestibility, higher biological value and comprises all essential amino acids, vitamin D, vitamin B12 as well as minerals necessary for human nutrition. The egg contains also various proteins such as lysozyme, ovalbumin, ovotransferrin, phosvidin that have antimicrobial, anti-inflammatory, anti-hypertensive and antioxidant activities. In addition, milk protein contains casein, whey, and lactalbumin, which are also good sources of essential amino acids, vitamins, minerals, and high nutritional value. Milk proteins possess antihypertensive, antiinflammatory, antioxidant properties and can strengthen the immune system.
Therefore, the main objectives of the project are: 1) Develop high protein functional beverage supplemented with whole egg, whey, casein, skim milk vegetable oils, and water; 2) Develop stable microemulsion and entrapment method to increase the stability, dispersion, and to prevent phase separation over time; 3) Formulate high protein and functional beverage containing natural sweetener (maple syrup), fruit/plant extracts with high antioxidant and antimicrobial properties; 4) Build the final formulation and the nutritional sheet; 5) Determine the shelf life and the sensorial properties of the final product.
- Functional food
- Proteins-polysaccharide interactions.
Monique Lacroix, professor
Fall 2020 | Winter 2020 | Spring 2021
Master’s degree in applied microbiology (French description)
INRS offers many scholarship programs. Every student benefits from a grant during their higher education studies.
The candidate should have a bachelor’s degree in microbiology, food science and technology or allied sciences with minimum GPA average of 3.5/4.3. The candidate must master French and English (oral and writing)
Armand Frappier Santé Biotechnologie Research Centre
531, boulevard des Prairies
Laval, Québec G3X 1S2
How to apply
Interested persons can submit their application to Monique Lacroix in a single PDF file by using the online form. The application must include:
- Motivation letter (maximum 1 page) describing their research interests
- Latest transcripts
- Complete CV
- The name of two contact information for further reference.
Email: monique firstname.lastname@example.org