Join us to explore how rapeseed by-products can be turned into the next big thing in plant-based foods!

Are you interested in sustainable food innovation and the science behind plant-based ingredients?
This project focuses on exploring new uses for byproducts from rapeseed processing. After the extraction of protein from rapeseed, an oil-rich fraction (oleosomes) and fiber fraction is left behind. In this project, you'll investigate their composition and their physical properties like stability, dispersibility, and texture to determine how they can be used in real food products. This could be in a range of products from plant-based beverages to cheeses and meat alternatives.

You'll contribute to creating future-forward, sustainable food solutions while gaining hands-on experience in food science and product development.