Investigating extraction methods for bioactive compounds from agri-food byproducts

This project focuses on the comparison and optimisation of green versus conventional extraction techniques for the recovery of bioactive compounds from agri-food matrices. Volumes of agricultural and food processing residues are generated annually, yet many remain under-utilised despite representing a rich resource. The student will investigate conventional solvent extraction methods alongside greener alternatives, evaluating different by-product matrices to understand how matrix composition influences extraction efficiency, selectivity, and sustainability. Extracts will be characterised using liquid chromatography techniques to assess yield, phenolic content, and antioxidant activity. Results will be interpreted in the context of green chemistry and sustainability. By the end of the project, the student will gain hands-on experience in extraction technologies, experimental design, and data analysis, while developing a critical understanding of sustainable processing strategies for food and bio-based applications. This project is suitable for students interested in chemistry, food science, biotechnology, or sustainable engineering and has the option of remote working after the first 5 - 6 weeks of the project to complete data analysis, with regular supervisor meetings. Students will need to find their own accommodation and be expected to present their findings orally at a research day in York in September 2026.