The student will engage in a significant research project aimed at investigating sustainable solutions for brewing by-products (mainly brewers’ spent grain). The project will incorporate innovative techniques such as electrodialysis and pulsed electric fields to explore the use of brewing residues in human food and as ingredients for health-focused products. The research will be conducted under the supervision of Professors Sergey Mikhaylin and Laurent Bazinet, providing a robust opportunity for professional development and interdisciplinary collaboration.
