Analyzing food quality by a novel DNASHAPE technology 

The PhD project which will apply a newly developed “DNASHAPE” method where short nucleic acid strands are acting as “synthetic antibodies” to quantify all ingredients in milk in a one-step reaction. The project will investigate the applicability of the DNASHAPE method to access the quality of dairy products, in particular raw milk and downstream consumer product, including detecting microbes, fungi and toxin contamination. The experimental procedures include synthesis and manipulation of nucleic acids, next generation sequencing (NGS) and bioinformatics processing of large NGS datasets.

The project is conducted in close synergy between iNANO and FOOD science centers and Milk producers. The project is highly interdisciplinary and innovative with prospects of high impact publications and commercial value.

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Post expires on Tuesday May 1st, 2018