This project asks the question: can we use food technologies that are already applied in food industry to make layered structures, with for example, technology used for puff pastry, mozzarella, or pasta? Could this also be a strategy to stimulate production at small scale (e.g. at local bakery or
butcher) and at large scale in a cost-effective manner? Which knowledge development on ingredientprocess-product interaction requires this?
This project combines protein knowledge (protein sources, other ingredients, structuring processes) with standard food processing technologies to create affordable meat analogues from small scale (local processing) to large scale (industrial processing).
|Effective start/end date
|1/01/23 → 31/12/26