Co-cultivation of fungi for protein and fat-rich food ingredients – Imperial College London & A*Star - Agency for Science, Technology and Research Singapore
Not stated
- Funding
- Funded PhD Project (Students Worldwide)
- Application deadline
- 31 October 2026
About the project
About the Project Overview of Project: A three-year PhD developing microbial co-cultures that combine protein-rich filamentous fungi with fat-rich yeasts to produce nutritious, functional food ingredients. The project combines research at Imperial College London with bioprocess development and scale-up in Singapore. Motivation: Most microbial food ingredients are produced using a single strain, often selected for either protein or fat production. Combining complementary microorganisms could provide a more balanced nutritional composition and improve taste, texture and functionality. This project will investigate how these organisms can grow together reliably and how the process can be scaled for food production. Project Specifics: · Identify media and cultivation conditions that support co-cultivation of filamentous fungi and oleaginous yeasts, including Yarrowia lipolytica and Rhodotorula toruloides. · Investigate wild-type and engineered strains, directed evolution and inoculation ratios to establish stable microbial populations. · Develop the fermentation process from laboratory to pilot scale and evaluate downstream processing, including freeze-drying, spray-drying and microbial post-treatment. · Assess the resulting ingredients for functionality, digestibility, nutritional composition and, where possible, taste. Lab & Location: The research will be carried out across Imperial College London and ASTAR SIFBI in Singapore. The timing of the periods in London and Singapore is flexible and will be agreed with the student. The studentship forms part of the Singapore Research Attachment Programme (SRAP), with supervision across Imperial and the Singapore partners. At Imperial, the student will join Professor Rodrigo Ledesma-Amaro’s group in the Department of Bioengineering. The lab specialises in metabolic engineering, synthetic biology and microbial co-cultures for sustainable bioproduction. The Bezos Centre for Sustainable Protein at Imperial brings together research and training to develop sustainable alternative proteins. The Singapore partner is ASTAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI), which provides expertise in fermentation and downstream processing. The wider collaboration includes the Bezos Centre for Sustainable Protein at the National University of Singapore and the Singapore Institute of Technology, contributing expertise in food functionality and nutrition. For informal enquiries, contact Naheed Khan n.khan2@imperial.ac.uk . Applicants must meet Imperial Bioengineering’s doctoral admission requirements and SRAP eligibility conditions. SRAP applicants must not be Singapore citizens or permanent residents, or existing SRAP awardees. Application Process: How to Apply : To submit your application please email Naheed Khan ( n.khan2@imperial.ac.uk ). You should follow the following format; 1. Email subject - ‘ASTARIMPERIAL /Project No./ Your name’ 2. A single PDF document containing – a) CV b) Two academic referees within the last 6-9 months c) Transcript(s) d) Motivation letter max word limit 1500 words - (please refrain from using AI tools). e) Publications (if any) 3. Please combine all files into 1 document. Deadline: 31st October 2026