FFoQSI: Healthy Processing

Food processing involves the modification of sensorial and nutritional properties. Tailored technologies enable the targeted generation and modification of food structures. Such processing concepts are of particular relevance for the texturization of plant proteins or for the processing of raw materials with a cellular structure. The project deals with the investigation of process-structure-property-interactions for the development of targeted processing concepts based on mechanical, thermal and electrical unit operations. Aspects related to nutrition, sensory and sustainability will be assessed based on selected raw materials and applied processing parameters.