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This project focuses on evaluating novel rapeseed protein ingredients in model food systems, such as plant-based drinks, bakery products, and other formulated foods.
Legumes are valuable food ingredients in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties
This project focuses on enhancing the sensory profiles of plant-based proteins to replace eggs in products like cakes and mayonnaise
Secure a side stream from the potato starch production for sustainable food protein
Unlocking control over plant-based food structure and texture. How do plant materials behave under different processing conditions?
Shape sustainable food solutions and drive innovation in the food industry
Join us to explore how rapeseed by-products can be turned into the next big thing in plant-based foods!
Macroalgae lipids as functional components for food and biotechnology applications
This project aims to unlock their real potential through tailored hydrothermal treatments, transforming them into functional, gel-forming ingredients for sustainable food applications
Understanding how milk and milk components can help develop this treatment
The development of sustainable and ethical alternatives to traditional livestock farming has led to significant interest in cultivated meat and milk
How do we best treat starch-based wine gums to get the desired gummy texture? Help us to understand the molecular mechanisms going on during storage
The behaviour of a droplet is driven by its interface
We need not only to discover new ingredients but also learn how to use them. Studies of the dynamics of ingredients’ interactions are critical to controlling the final food structure and texture characteristics
For a more sustainable food industry, better processing approaches are needed
Proteins from CO2 harvest for food – a sustainable protein production where mild downstream processing is needed
Are you interested in contributing to development of future food proteins?
Can plant proteins rival the foaming power of egg whites? Discover how the future of food foam is being reshaped!
How do we include seaweed in sustainable value creation?
Explore how kokumi might enhances the sensory profile of plant-based cheese imitations
Rhamnogalacturonan-I-rich pectin from plant-processing waste
Paving the way for sustainable protein sources for the future by exploring the inactivation of endogenous protease from green biomass
Shaping future food ingredients for a more sustainable food industry
The project aims to develop a faba bean concentrate for fish feed which is high in protein but low in anti-nutrients
Passionate about protein functionality? Join us in shaping sustainable food solutions for the future
