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Engineering of animal whole muscle tissue using plant protein melts
Unlocking control over plant-based food structure and texture. How do plant materials behave under different processing conditions?
A better understanding of how to control dairy components during processing will lead to mining value in milk
Shape sustainable food solutions and drive innovation in the food industry
Identify plant metabolites their interaction with protein in processing of alfalfa – in the end resulting in sustainable protein for food
This project focuses on evaluating novel rapeseed protein ingredients in model food systems, such as plant-based drinks, bakery products, and other formulated foods.
Revealing the secrets of honey crystallization to extend shelf life and reduce waste
How much liquid that is expelled from a food during chewing will determine how juicy the food is perceived? Can insights be used to design new foods with optimized texture and juiciness?
Texture and structure are very important to deliver nutrients at the right time, in the right place
Texture metrology development bridged to sensory attributes
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
This project aims to unlock their real potential through tailored hydrothermal treatments, transforming them into functional, gel-forming ingredients for sustainable food applications
Shaping future food ingredients for a more sustainable food industry
Passionate about protein functionality? Join us in shaping sustainable food solutions for the future
Can plant proteins rival the foaming power of egg whites? Discover how the future of food foam is being reshaped!
Join us to explore how rapeseed by-products can be turned into the next big thing in plant-based foods!
How do small changes in fat composition lead to changes in texture and structure?
