The project focuses on exploring novel alternative protein sources and upcycled side streams for production of plant-based cheese and yoghurt analogues using various starter cultures and treatments.
You will be contributing to testing leguminous raw materials as protein sources for plant-based dairy analogues and setting up experimental studies to optimize processing conditions and recipes for these. The project will mainly focus on food structure and enzymes using rheology, texture and quality measurements, and data handling. The project is in close cooperation with industry partners, and you will be involved in innovating new plant-based dairy analogues prototypes including plant-based cheese and yoghurt.
The project is aligned to Future Dairy, a collaborative project between the Department of Food Science, Planet Dairy and Novonesis.
The project is aligned to UN's SGD:
