Developing enhanced soy protein ingredients through alternative oil and protein processing of novel soybeans. The goal is to create soy protein ingredients with improved flavor, functionality and nutritional properties.
Bongkosh Vardhanabhuti
Researcher- Host institution: University of Missouri
- Position: Principal investigator
- Discipline: Food engineering, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research
- Hiring for: Graduate students
- Region: North America
- Technology focus: Ingredient optimization
- Location: Columbia, Missouri, United States