Our recent work has focused on the development of functional and high protein (up to 18% protein) plant-based cheese, as well as the development of adipose tissue mimetics. We also developed a enzymatically transformed oil which could replace animal fats. At the core of the cheese work, we focused on characterizing the physical properties of plant proteins required for the production of highly functional cheese.
The alternative
protein ecosystem
Alejandro Marangoni
Researcher
Alejandro is a GFI-funded researcher. Read more about our Research Grants Program here.
- Host institution: University of Guelph
- Position: Principal investigator
- Discipline: Chemistry, Food science, Material science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Technical consultation
- Hiring for: Graduate students, Undergraduate students
- Region: North America
- Technology focus: End product formulation and manufacturing, Ingredient optimization
- Location: Guelph, Canada