Background
Plant ingredients can be produced at different processing levels, from flours to protein concentrates and isolates. These variations not only change the protein content but also the presence of other components, like carbohydrates, which may interact with proteins to enhance their functionality as egg replacers. Importantly, lower processing levels can also reduce production costs, making them attractive for sustainable food applications.
Project Aim
This thesis explores how different processing levels of the same plant protein source affect key functionalities—gelling, emulsifying, and foaming. The goal is to evaluate their potential as cost-effective and sustainable alternatives to eggs in food formulations.
What You Will Learn
How processing impacts the functional properties of plant proteins.
Hands-on training in rheology, texture analysis, and light scattering as well as microscopy, etc.
Skills relevant to sustainable food innovation and protein science.
Why Join?
Contribute to the future of sustainable food systems while gaining valuable laboratory and research experience.
The project is aligned to UN's SGD:
