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Join us to explore how rapeseed by-products can be turned into the next big thing in plant-based foods!
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
Engineering of animal whole muscle tissue using plant protein melts
How can we control cell growth for cultured meat?
For a more sustainable food industry, better processing approaches are needed
The development of sustainable and ethical alternatives to traditional livestock farming has led to significant interest in cultivated meat and milk
Passionate about protein functionality? Join us in shaping sustainable food solutions for the future
This project focuses on evaluating novel rapeseed protein ingredients in model food systems, such as plant-based drinks, bakery products, and other formulated foods.
How nutritious are the muscle cells we grow in the lab and how much does myogenic differentiation matter?
Secure a side stream from the potato starch production for sustainable food protein
This project will investigate the protein profile using protein chemical and proteomics techniques of different barley cultivars to identify how this influences its use for human consumption
The behaviour of a droplet is driven by its interface
A better understanding of how to control dairy components during processing will lead to mining value in milk
Better bound!
Unlocking control over plant-based food structure and texture. How do plant materials behave under different processing conditions?
Sustainable locally harvest protein crops for food, screening of varieties and technological approaches for minimizing proteolytic activity
Shape sustainable food solutions and drive innovation in the food industry
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?
Upcycling of a large side stream for sustainable food protein production
This project aims to unlock their real potential through tailored hydrothermal treatments, transforming them into functional, gel-forming ingredients for sustainable food applications
Can plant proteins rival the foaming power of egg whites? Discover how the future of food foam is being reshaped!
Work with a sustainable meat production of the future. Can you develop serum-free media for cultivated meat production?
Shaping future food ingredients for a more sustainable food industry
Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?
Paving the way for sustainable protein sources for the future by exploring the inactivation of endogenous protease from green biomass
How do we include seaweed in sustainable value creation?
CellCarrier will advance sustainable cultivated meat by addressing the challenge of edible carrier material for muscle growth
Protein structure matters
Proteins from CO2 harvest for food – a sustainable protein production where mild downstream processing is needed
