Toktam Farjami is a Ph.D. research fellow at the Department of Biotechnology and Food Science at NTNU. She is at the forefront of a groundbreaking new study that could change the way byproducts are used throughout the food industry. Under the supervision of Professor Eva Falch, Farjami’s research investigates the microencapsulation of fish oil using proteins derived from brewer’s spent grain (BSG), a residual stream produced during the beer brewing process.
This creative research signals the great potential of spent grain to serve as a healthy alternative protein source. Beyond this, it addresses more systemic sustainability challenges within food systems. Farjami’s research appeared in the journal Food Hydrocolloids. This serves to further reflect the impact of her work in the scientific community.
The Research Focus
Specifically, in Farjami’s research, the role of citric acid and emulsion pH on the microencapsulation process was investigated. This approach involves microencapsulating fish oil in microcapsules consisting of proteins isolated from BSG. By amplifying flavor and nutritional attributes, this process naturally extends their shelf life.
The research showed that the protein concentrates derived from BSG have very good emulsifying properties, which could be of interest in producing microcapsules. If confirmed, this finding has the potential to overturn the world food industry. It demonstrates that brewer’s spent grain is more than just a byproduct of brewing, but can serve as a valuable functional ingredient in food formulations.
Through her research, Farjami wanted to show that BSG not only could, but should replace conventional animal protein in as many applications as possible. This is especially timely amid skyrocketing demand for plant-based proteins and other sustainable food innovations.
The Role of Interdisciplinary Innovation
Farjami’s supervisor, Professor Eva Falch, highlighted how critical interdisciplinary innovations are in creating sustainable food systems. According to Falch, integrating knowledge from different fields can lead to significant advancements in how food is produced and processed.
The interdisciplinary nature of the research carried out by Farjami is a great example of this, bridging biotechnology, food science, and sustainable practices. By using a byproduct from the brewing industry, she illustrates how we can take waste materials and transform them into functional ingredients. This strategy encourages greater sustainability in the way we grow food.
Additionally, this effort supports national and international efforts to reduce food waste and accelerate the transition to a circular economy. Byproducts from almost every sector of food production, from seafood to beverage, are severely underused right now. Farjami’s study is a best practice example for how industries can coordinate to make the most of available resources and achieve better outcomes.
Implications for Food Systems
The possible uses for Farjami’s research don’t stop at microencapsulation. You have a unique opportunity to convert this spent grain into valuable functional ingredients. This creates thrilling new possibilities for our food sector to innovate and create products. For example, supplementing BSG-derived microcapsules into baked goods, dairy alternatives, or classic productos al instante might increase the health benefits of these products while better meeting consumer demands.
Food manufacturers are under increasing pressure to meet significant consumer demand for sustainable, health-focused food choices. Farjami’s research provides tangible answers to better equip them to rise up to these trials. Her art demonstrates that ingredients typically destined for the trash can take on new life. This paves the way for the entire food industry to reconsider their ingredients sourcing and waste disposal strategies.