We are investigating wet extrusion process and influence of its parameters on protein texturate quality. We are working on biotechnology methods of protein production from food industry by-products. We also are developing new meat analogues products, such as plant burgers, sausages and so on.
Anton Sharikov
Researcher- Host institution: The Center of Food Extrusion Technology
- Position: Principal investigator
- Discipline: Bioengineering, Food engineering, Mechanical engineering, Nutritional science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Sharing equipment or facilities
- Hiring for: Graduate students, Postdoctoral fellows, Undergraduate students
- Lab equipment: Microbiology equipment, Pilot plants, Sensory and food science analysis equipment
- Pilot equipment: Meat processing, Oils & emulsion processing, Plant protein processing
- Region: Europe
- Technology focus: Bioprocess design, End product formulation and manufacturing, Feedstocks, Ingredient optimization, Other
- Location: Moskva, Moscow, Russia