The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?

A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners. These ingredients can be physically (coacervates), chemically (conjugates) or enzymatically formed. They could be ideally suited to support various product development platforms, such as e.g. the envisioned “MyYogurth” platform. While the ingredients are ready to be used, it is not yet clear, which ones are best suited to deliver desired taste and texture functionalities in a specific product category. This is a challenge ideally suited for a student team to develop concepts on how to optimize simultaneously texture and flavour to improve consumer choice and acceptability. The herein proposed team exercise will provide students with the opportunity to work collaboratively with industry and academic mentors in multidisciplinary teams. Mobility actions will allow students to build an early professional network.

Discover the website here: https://www.tastymacronutrients.com/

Partners

The following partners are involved in the project

DOEHLER
DSM
GLUCANOVA
PEPSICO
TECHNICAL UNIVERSITY OF MUNICH
UNIVERSITY OF HOHENHEIM
VALIO

Project team

Jochen Weiss
Institution

University of Hohenheim

Related projects

EIT Food Winter School
Education

EIT Food Winter School

During the EIT Food Entrepreneurship Winter School 30 students from many different study backgrounds and countries came together to tackle the challenges of Europe’s food system. ...

Circular Food Generator Track
Education

Circular Food Generator Track

Food Generator Track is a competition which challenges Master or PhD students of 3 Universities  to develop new, innovative solutions for and from food losses of production facilities and retail...

Innovator Fellowship 2020
Education

Innovator Fellowship 2020

The objective of EIT Food Innovator Fellowship is to empower talents to co-create, address, and gain experiences on excellent ideas capable of bringing their careers a step further, and...

Related articles

EIT Food Government Executive Academy 2020 Learning & Development

EIT Food Government Executive Academy 2020

13 February 2020

EIT Food Government Executive Academy brings together public sector representatives, including regional and central government officials, from 28 RIS countries, researchers working in the field of agri-food innovations from industry, academia....

Two-way inspiration: why you should become a Seedbed Mentor

Two-way inspiration: why you should become a Seedbed Mentor

20 February 2020

Becoming a mentor for the Seedbed programme - which ensures you can make a big impact in a relatively small amount of time - helps to support the industry through....