I am starting to explore traditional fermentation as a flavor-development tool. I am also interested in exploring protein gelation.
The alternative
protein ecosystem
Davide Bray
Researcher- Host institution: Harvard University
- Position: Student researcher
- Discipline: Bioengineering, Food science, Gastronomy, Material science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research
- Region: North America
- Technology focus: Computational modeling, End product formulation and manufacturing, Ingredient optimization
- Location: Cambridge, Massachusetts, United States