Stefano Parenti

Research Focus

My research focuses on plant-based food structure and functionality, with particular interest in how proteins and polysaccharides interact to influence texture, rheological properties, and overall material quality. My work combines food characterization and analytical approaches to develop and study protein–polysaccharide complexes in model systems such as emulsions and gels. I am also interested in emerging plant-based food technologies, with a strong focus on novel meat, fish, and cheese alternatives.