With a growing global population, food consumption will exceed that of today. Since raw materials, energy and water are becoming scarcer, we need to adapt to more sustainable sources and production methods for our food. These methods may lie in using other food sources such as plant proteins and in using milder processing routes. The latter may include fewer purification steps, in turn implying the use of more complex mixtures as an ingredient, as opposed to first purifying these complex mixtures and then mixing them in the right proportions. In these adaptations we have to safeguard product quality, i.e. the sum of structure, mechanical (including rheological) properties, texture, taste, smell, safety, and nutritional value. All this requires a detailed knowledge on how the nature of a sustainable source and sustainable processing methods affect ingredient composition, and how the consequent compositional complexity affects final product quality.
In this project we will investigate to what extent more sustainable ingredient sources and processes can be used to manufacture products with desirable structural and mechanical properties.
The key objective of this project is to investigate to what extent more sustainable ingredients (by varying sources and/or processes) can be used to manufacture products with desirable structural and mechanical properties of multiphase food products as emulsions/foams/filled gels.