We are working on the creation of a vegetable-based egg substitute (egg white, egg yolk and whole egg), either in liquid form or in powder form.
Francis Bon
Researcher- Host institution: Foodinnov Group
- Position: Principal investigator
- Discipline: Food engineering, Food science, Nutritional science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research
- Hiring for: Graduate students, Research staff, Undergraduate students
- Region: Europe
- Technology focus: End product formulation and manufacturing, Ingredient optimization
- Location: Bruz, Bretagne, France