We are investigating the use of fermentation to generate flavours for plant based meat and dairy analogues. We are investigating plant protein extraction, characterisation and functionality.
Patrick Silcock
Researcher- Host institution: University of Otago
- Position: Principal investigator
- Discipline: Food engineering, Food science, Material science, Microbiology
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Technical consultation
- Hiring for: Graduate students
- Region: Asia Pacific
- Technology focus: End product formulation and manufacturing, Food safety and quality, Ingredient optimization
- Location: Dunedin, New Zealand