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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
Engineering of animal whole muscle tissue using plant protein melts
Improving stability of colorants from green and blue biomasses
Crystallization and morphology of vegetable oils and factors affecting these phenomena to develop green and sustainable fractionation processes for the food industry
Better bound!
Faba beans are valuable food ingredient in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties
Investigation of process conditions and efficiencies for adsorption and enzymatic hydrolysis of diglycerides in vegetable oils
Future-proofing dietary pea starch
Work with a sustainable meat production of the future. Can you develop serum-free media for cultivated meat production?
The behaviour of a droplet is driven by its interface
Assessment of processing parameters of influence on plant-based drinks quality
Interested in sustainable protein, processing, and functional properties? This is the project for you
How can we control cell growth for cultured meat?
A better understanding of how to control dairy components during processing will lead to mining value in milk
Shaping future food ingredients for a more sustainable food industry
For a more sustainable food industry, better processing approaches are needed
Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?
Take cultivated meat from lab scale to bioreactors
