Are you fascinated by the challenge of improving plant-based protein ingredients for food innovation?
This project focuses on developing optimized methods to extract high-quality protein from rapeseed. By tailoring the extraction process, you’ll work to improve the functionality of the protein fraction—enhancing properties like solubility, emulsification, and gelling performance. The goal is to understand how different processing techniques impact the protein’s performance in various food applications, such as beverages, meat alternatives, and dairy substitutes.
Join this project to gain hands-on experience in food process design and play a role in creating an optimized process to extract protein for food from rapeseeds.
The project is aligned to UN's SGD:
