Working on proteins found in milk, studying how they behave in solution and how to recover them efficiently during processing without losing structure of function.
Xavier Hill holds two honours degrees in biotechnology and chemical engineering and has completed research projects in both academia and industry. As an undergrad he undertook a full research project at the AIBN and internship at the FRDC, where he conducted a literature review and produced a techno-economic analysis-style report on precision fermentation, which remains relevant and in use internally. His current work focuses on optimizing downstream processing of precision fermentation-derived protein ingredients for the FaBA project, investigating solubility, aggregation, purity and recovery, employing analytical techniques and physical separation equipment.