Food and food ingredient design
Within this research theme, we investigate how novel materials, ingredients, and food structures can enhance nutritional value, functionality, and sustainability of our food (ingredients). Our overall goal is to help design foods that meet future health, environmental and sensory demands.”
Topics
- Design of novel food structures for improved texture and nutrition
- Development of sustainable protein ingredients (e.g. from insects, plants, and microalgae)
- Functionalisation of food materials such as micro-gels and emulsions
- Exploration of underutilised and neglected crops as alternative food sources
- Exploit the intricate nature of the Maillard reaction