Interested in participating in a collaborative project exploring the sensory characteristics of alternative green proteins and evaluate their potential in food applications?

The need for sustainably-sourced green proteins is increasing globally as a response to the finite resources, the increasing world population and climate change mitigation actions. While the sustainability of food ingredients is becoming an increasingly important food choice motivator among consumers, the sensory characteristics of any food product still remain a major aspect of food choice and acceptance, defining therefore the market fate of newly developed products. Thus, the selection process of novel sustainably sourced proteins for food applications needs to incorporate, among others, an evaluation of their sensory properties.

This MSc project is part of a research project funded by Innovation Fund Denmark, GreenImPro, aiming to revolutionize sustainable protein production for feed, food and aquaculture. The MSc student will be part of the planning of the sensory study to examine the sensory properties of green proteins, executing the sensory evaluation, assessing their suitability for food applications and conducting the analyses of data, while collaborating and communicating with the rest of the project team.