Jack Prendeville

Project title: Valorisation and Nutritional Analysis of Lemnaceae (Duckweed) Biomass. 

Overview: Jack is a graduate from Technological University Dublin with a background in organic chemistry, microbiology, food sustainability and brewing. Jack’s PhD encompasses the utilisation of the Lemnaceae family of aquatic plants as a sustainable plant protein source for the future. His research involves investigating protein extraction methods which could pave the way for cost effective industrial processing.

The objectives of his research are to:

1. To investigate and optimise postharvest interventions for stability of duckweed prior to value additions.

2. To develop and optimise protein extraction protocols by employing state-of-the-art and novel technologies.

3. To develop an efficient downstream processing approach for protein rich ingredient and valorisation of leftover biomass.

Duckweed is not genetically modified, does not contain gluten or allergenic proteins, and requires no fertilisers or arable land to grow. Industrial interest regarding the growth of duckweed as a plant protein source on a commercial scale is growing. Duckweeds are the fastest growing angiosperms on earth and are renowned for their phytoremediation capabilities. Duckweeds are adaptable to a range of climate types and are a promising crop for both food and feed purposes. Ultimately, the nutritional composition of duckweed is suitable for human consumption since the protein, carbohydrate, fibre, and mineral levels are adequate. It can be cultivated on dairy and/or farm effluent and sequentially utilised as an animal feed, thus promoting a circular economy.

Prpgramme Area: Food Chemistry & Technology Department

Supervisors: Prof Brijesh K. Tiwari, and Prof Marcel Jansen

Location: Teagasc Ashtown, Co. Dublin 

Funding Source: Department of Agriculture, Food and the Marine