Help shape the future of plant-based foods by tackling the challenge of off-flavors in plant proteins! This project focuses on enhancing the sensory profiles of plant-based proteins to replace eggs in products like cakes and mayonnaise

The demand for plant-based alternatives to animal-derived ingredients continues to grow. In this project, you will focus on replacing eggs in products like cakes, mayonnaise, and other condiments with plant-based alternatives. However, plant-based proteins often introduce off-flavors that can impact product acceptance among the consumers.

In this master project, the student will investigate strategies to mask off-flavors in plant-based proteins using model matrices or aqueous solutions. Collaborating with Palsgaard and Nexus, the research will involve:

• Testing different plant protein ingredients to identify sensory challenges
• Developing approaches to mitigate undesirable flavors and improve sensory profiles and hence the consumer acceptance og plant-based egg-replacers in different food products

This project combines sensory science and product development, providing experience in addressing real-world challenges in plant-based food innovation.