My research focuses on assessing the by-products of the brewing industry as a source of novel bioactive peptides. Specific focus will be on the bioactive peptides that are formed during sub critical water mediated processing of brewers spent grain and cider lees. My initial aims will be to identify and characterise these peptides through the use of high and low energy collision induced dissociation (CID), electron transfer dissociation (ETD) and ion mobility MS. Following this, future research will aim to establish the potential of these bioactive peptides as alternative sources to antibiotics in order to combat the emerging threat of antibiotic-resistant micro-organisms.