Hierarchically porous polymer monoliths for separation science. Understanding the molecular composition of biomarkers involved in cell-cell communication and the fate of nanoparticles in the environment is critical to improve our understanding of diseases and environmental processes. This project will develop a new approach for the design of separation media that will greatly improve the efficiency of techniques used to analyse these complex samples. The separation media will consist of a polyme ....Hierarchically porous polymer monoliths for separation science. Understanding the molecular composition of biomarkers involved in cell-cell communication and the fate of nanoparticles in the environment is critical to improve our understanding of diseases and environmental processes. This project will develop a new approach for the design of separation media that will greatly improve the efficiency of techniques used to analyse these complex samples. The separation media will consist of a polymer containing large flow-through pores as well as well-defined mesopores. This dual porous skeleton will allow for the size-based separation of biomarkers and nanoparticles. The new separation media will enable the development of new technologies with applications in areas such medicine and environmental science.Read moreRead less
Extraction of flavour enhancers, antimicrobials and nutraceuticals from olive mill effluent. The project aims to recover valuable materials from olive mill waste. Natural flavours will be recovered from the wastewater and from the dry pomice after oil extraction. The research and development will see these flavour compounds added back to olive oil to enhance the flavours of bland oils and to increase the shelf life of olive oil. The same compounds also have uses as enhancing the flavours of food ....Extraction of flavour enhancers, antimicrobials and nutraceuticals from olive mill effluent. The project aims to recover valuable materials from olive mill waste. Natural flavours will be recovered from the wastewater and from the dry pomice after oil extraction. The research and development will see these flavour compounds added back to olive oil to enhance the flavours of bland oils and to increase the shelf life of olive oil. The same compounds also have uses as enhancing the flavours of foods in general and provide a source of naturally occurring antioxidants. The compounds will be tested as natural antibiotics as a means of controlling fungal infections in vineyards and in vegetable production. Read moreRead less