This project focuses on evaluating novel rapeseed protein ingredients in model food systems, such as plant-based drinks, bakery products, and other formulated foods. Rather than developing the extraction process itself, you will work with newly developed rapeseed protein ingredients and investigate how they function under realistic food conditions

Are you interested in how new plant-based protein ingredients behave when used in foods we eat every day?

This project focuses on evaluating novel rapeseed protein ingredients in model food systems, such as plant-based drinks, bakery products, and other formulated foods. Rather than developing the extraction process itself, you will work with newly developed rapeseed protein ingredients and investigate how they function under realistic food conditions.

You will study key functional properties—such as solubility, emulsification, foaming, and structure formation—and how these properties influence product quality, texture, and stability in different food matrices. The project aims to build a practical understanding of how rapeseed protein can be successfully applied in plant-based food formulations and where its strengths and limitations lie.

Join this project to gain hands-on experience in food formulation and protein functionality testing, and contribute to the development of more sustainable, high-performance plant-based foods using rapeseed protein.