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This project focuses on enhancing the sensory profiles of plant-based proteins to replace eggs in products like cakes and mayonnaise
Faba beans are valuable food ingredient in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties
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
Unlocking control over plant-based food structure and texture. How do plant materials behave under different processing conditions?
Can barley flour be used for bread production?
Join us to explore how rapeseed by-products can be turned into the next big thing in plant-based foods!
Identification of off-flavors in potato protein by mass spectrometry
Macroalgae lipids as functional components for food and biotechnology 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
Secure a side stream from the potato starch production for sustainable food protein
The behaviour of a droplet is driven by its interface
For a more sustainable food industry, better processing approaches are needed
Help develop better ways to extract and improve rapeseed protein for innovative and sustainable food applications!
How do we include seaweed in sustainable value creation?
Can plant proteins rival the foaming power of egg whites? Discover how the future of food foam is being reshaped!
Explore how kokumi might enhances the sensory profile of plant-based cheese imitations
Paving the way for sustainable protein sources for the future by exploring the inactivation of endogenous protease from green biomass
Rhamnogalacturonan-I-rich pectin from plant-processing waste
Beyond flavor: Unraveling the functional mysteries of cheese powder - A deep dive into fat composition and its impact on food systems
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
