We are seeking to join a consortium focused on plant-based alternative protein products. Our research group has extensive and well-established expertise in the technological and functional characterization of protein-based ingredients, including pea, soy, lentil, and chickpea. Building on our in-depth analysis of these raw materials, we design innovative plant-based products such as beverages, dairy alternatives, and meat substitutes.
Our laboratory is fully equipped with lab-scale technologies, including high-pressure homogenization and pulsed electric field systems. We also have the capability to perform advanced analytical measurements such as particle size distribution, rheology, texture, and low-field NMR.
