Plantfoods: Microscopic and rheological explorations of plant-based food products
We aim at establishing a methodology to study how different components of plant-based spreadable food products affect their textural attributes. This new method has the potential to further unleash the development of sustainable food-products that is currently hindered by lack of techno-functional knowledge.
SDU researchers
- Jose C. Bonilla, Assistant Professor, Department of Green Technology, Faculty of Engineering, jobo@igt.sdu.dk
- Francesca Serra, Associate Professor, Department of Physics, Chemistry, and Pharmacy, Faculty of Sciences, serra@sdu.dk