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.
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.
EIT Food's Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
Discover the importance of public engagement in science and learn techniques to share and raise awareness of your research.
The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.
EIT Food Government Executive Academy 2021: extended deadline for applicants from: Cyprus, Hungary, Latvia, Malta, Slovakia, Slovenia, Romania
Deadline for application to the EIT Food RIS Government Executive Academy for applicants from: Cyprus, Hungary, Latvia, Malta, Slovakia, Slovenia, Romania has been extended to April 23th.
It is well known that alternative proteins can carry sustainable and ethical advantages over meat, but are we sacrificing our health for the planet’s?