Karan Pant
Project title: Development of novel enzyme-based cleaning-in-place regimes for Cheese production.
Overview: Karan is working on replacing chemical detergents which are currently being used in Cheese Cleaning-in-place (CIP) operations with natural enzymes. In the current CIP scenarios the cleaning solution utilized are different types of sanitizers, detergents or disinfectants. Irrespective of the cleaning agent and process used the issues like disposal, negative environmental impact and high costs is prevalent for all of the processes. A solution for these problems is the replacement of chemical based cleaners with natural enzymes which remove protein and/or fat deposits and bacterial biofilms from plant manufacturing surfaces. Karan is experienced in working with enzymes to improve functional properties of milk. He has worked with high protein dairy powders and their rehydration. He has practical experience in working with fluid bed, microscopy, microbiology, SDS PAGE, Urea PAGE and Microsoft office. His hobbies are travelling and cricket.
Main research topics include:
- Chemicals
- Enzyme based
- Cleaning-in-place
- Environment
- Energy-saving
- Cheese
Program area: PhD
Supervisors: Dr Diarmuid Sheehan & Prof Martin Wilkinson
Location: Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
Funding source: Food Institutional Reasearch Measure (FIRM) of the Department of Food, Agriculture and Marine.