Master's thesis projects about food structure at Depart. of Food Science

Structuring plant proteins in extruder cooling dies for the scalable mimicry of meat analogues

Engineering of animal whole muscle tissue using plant protein melts

Exploring processing effects on blends of dairy proteins - Plant starch in soft matter systems

Unlocking control over plant-based food structure and texture. How do plant materials behave under different processing conditions?

Increasing the value of milk and milk components through processing

A better understanding of how to control dairy components during processing will lead to mining value in milk

Unlocking the potential of rapeseed byproducts for sustainable food innovation

Join us to explore how rapeseed by-products can be turned into the next big thing in plant-based foods!

Fundamental understanding of interaction between secondary plant metabolites and protein in alfalfa

Identify plant metabolites their interaction with protein in processing of alfalfa – in the end resulting in sustainable protein for food

Optimizing rapeseed protein extraction for better plant-based foods

Help develop better ways to extract and improve rapeseed protein for innovative and sustainable food applications!

Crystallization in flowing honey

Revealing the secrets of honey crystallization to extend shelf life and reduce waste

The effect of structure during digestion

Texture and structure are very important to deliver nutrients at the right time, in the right place

New Texture Metrology Development for Food Stuffs

Texture metrology development bridged to sensory attributes

Exploring the future of hemp protein-structure and functionality

Shaping future food ingredients for a more sustainable food industry

Employing casein as a structuring agent for plant-based oil in colloidal systems

Creation of novel food structure incorporating plant-based oil utilizing casein: the fun you can have with soft matter

A soft matter physics approach to designing food matrices with novel sustainable ingredients

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

Evaluating interfacial properties of plant proteins as egg replacers

Can plant proteins rival the foaming power of egg whites? Discover how the future of food foam is being reshaped!

Department of Food Science

Food Structure