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Master's thesis opportunity: Improving the taste of plant-based foods
This project focuses on the study of the interactions between plant proteins and saliva that lead to the perception of off-flavors in plant-based foods such as meat and milk alternatives.
Keywords: Food oral processing, sensory perception, plant based proteins, food process engineering.
Depending on motivation and interests, different topics are proposed:
• Development of methods to isolate, purify and characterize proteins from plants/saliva.
• Formulation of a plant based milk by using innovative processing strategies.
• Understanding the molecular mechanisms of perception and their implication in oral processing and food consumption.
Depending on motivation and interests, different topics are proposed: • Development of methods to isolate, purify and characterize proteins from plants/saliva. • Formulation of a plant based milk by using innovative processing strategies. • Understanding the molecular mechanisms of perception and their implication in oral processing and food consumption.
Not specified
Dr. Melissa Assad-Bustillos – Laboratory of Food Process Engineering
melissa.assad-bustillos@hest.ethz.ch
Dr. Melissa Assad-Bustillos – Laboratory of Food Process Engineering melissa.assad-bustillos@hest.ethz.ch