Our expertise includes the processing and analysis of protein-rich foods such as meat and fish products, vegetarian or vegan meat and dairy alternatives and analogs, based on plant proteins as well as novel protein sources such as insects or microalgae. In doing so, we address product-related challenges such as appearance, flavor, texture, as well as chemical, physical and microbiological stability and product safety. Our research has a strong focus on the (techno)functional properties of raw materials, ingredients and additives (proteins, fats, fibers, hydrocolloids, etc.) and their role in the structure formation of protein-rich foods, leading to a better understanding of structure-function relationships. In MTSP, we investigate and influence the quality properties of protein-rich foods not only through the use of various ingredients, but also through adaption of processing steps and controlled fermentation. In addition, the research group focuses on process control and optimization, which includes developing appropriate hurdle concepts for protein-rich foods. MTSP also has a strong interest in the valorization and exploration of side streams leading to more sustainable products. As our research group has 2 principal investigators (Prof. Ilse Fraeye and Prof. Myriam Loeffler) and a strong team with different expertise, we can provide solutions along the whole production chain of protein-rich foods.

Diede Bogaerts

- Host institution: KU Leuven
- Position: Student researcher
- Discipline: Biochemistry, Food engineering, Food science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Technical consultation
- Region: Europe
- Technology focus: End product formulation and manufacturing, Feedstocks, Host strain development, Ingredient optimization
- Location: Ghent, East Flanders, Belgium