Product optimization, looking at ingredient functionality in food applications to evaluate the quality and sensorial properties for consumer acceptance.
Amanda Kinchla
Researcher- Host institution: University of Massachusetts, Amherst
- Position: Principal investigator
- Discipline: Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Sharing equipment or facilities
- Lab equipment: Biochemistry equipment (purification/separation/HPLC/GC/MS), Microbiology equipment, Microscopy equipment, Pilot plants, Sensory and food science analysis equipment
- Pilot equipment: Dairy processing, Fermentation, Fruit & vegetable processing, Meat processing, Oils & emulsion processing, Plant protein processing
- Region: North America
- Technology focus: End product formulation and manufacturing, Ingredient optimization
- Location: Amherst, Massachusetts, United States