Protein technology
About this expertise
In short- Improving functionality of plant- and animal-based proteins
- Developing efficient and mild extraction and fractionation processes
- Understanding protein interactions within complex food matrices
- Designing high-quality plant-based food products (e.g., dairy and meat alternatives)
We investigate and enhance the functionality of plant and animal proteins to support the development of tastier, higher-quality and more sustainable food products.
Proteins play a crucial role in the nutritional value, structure and texture of food. To accelerate the shift towards more plant-based diets, we work to deepen our understanding of plant proteins—from crop composition to the impact of extraction and processing conditions. We explore how functionality, purity, yield and cost can be optimally balanced throughout the production chain.
Our work covers both the process and product aspects of protein technology. We develop mild fractionation techniques, study the effects of processing on protein performance, and examine how proteins behave within complex food matrices. With this knowledge, we help identify the most suitable application for a specific protein ingredient and provide solutions for challenging formulations, including improved plant-based dairy and meat alternatives with better texture and taste.
- Enhancing functional and sensory properties of plant proteins (e.g., through crop selection)
- Effect of raw material and processing conditions on protein functionality
- Mild fractionation and preservation
- Influence of purity and yield on ingredient performance
- High-throughput screening of protein functionality
- Behaviour of proteins in a food matrix
- Interactions with other ingredients
- Impact of protein structuring on digestibility
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dr. LAM (Laurice) Pouvreau
Expertise leader and Senior scientist Protein technology