In this project, you will focus on investigating relevant industrial problems related to how ingredients interact with themselves during processing of foods. In particular, we will focus on novel ingredients, for example plant-based proteins or concentrates as these ingredients often do not measure up when processed in conventional ways. This project will help us identify new avenues to design more sustainable formulations and reduce the use of water, energy or byproduct resources during food manufacturing.
Digital technologies will be key in the future in helping the food industry design quality and control processing conditions online, so if interested, this can also be part of your study.
This project will help us understand how to shift current engineering practices to better, more product centered processes which will result in better, more nutritious foods.
During this project, you will utilize experimental environments that are as close as possible to those in processing plants, and you will use advanced analytical and physical methods to follow the properties of the material while being processed. As an engineer, this will help you understand how important the food material is during processing, and as a fundamental scientist, you will learn how to design relevant systems for faster implementation of your discoveries.
