Today, we face significant challenges in food science. We have to design the food of the future in a way that it will be sustainable, safe, nutritionally dense, and affordable for everyone. There are many potential new sources of proteins. While their structure and composition is being studied in great detail, we need to also learn how to best use them in food matrices. Their processing history and composition strongly affect their physical and chemical properties.
In this project, you will focus on investigating relevant industrial problems related to how proteins interact with other ingredients during their isolation, fractionation, and while used in new formulations in foods. You will contribute to a better understanding of how structuring assemblies of protein-starch, -polysaccharides, or protein-protein behave at various length scales, from nano to macro, and their interactions lead to the formation of structures in food.
During this project, you will utilize advanced analytical methods (Chromatography, Electrophoresis) as well as physical methods such as light scattering, rheology, and microscopy.
