Michał Czelej, M.Sc. under the supervision of dr hab. Adam Waśko, prof. of the university is implementing a project entitled: “Optimization of the method of production on the industrial scale and evaluation of the health promoting properties of the obtained peptides from egg white whey”.
Previous research conducted by Biolive Innovation’s research team has developed and implemented a semi-technical scale method to produce egg yolk and whey peptides. These peptides can potentially have numerous pro-health properties. The activities taken under the project will optimize the process conditions in order to obtain bioactive peptides with the best possible pro-health properties. These activities will also include the evaluation and selection of raw materials in terms of price, availability, and protein content and ease of isolation, so that the peptide manufacturing process is economically advantageous.