We are currently researching proteins from green biomass side streams, focusing on their behaviour and functionality. Additionally, we aim to evaluate these novel proteins in complex food systems to bring them closer to real-life applications. Previously, I worked with wastewater from cooking soybeans, a by-product of traditional Korean fermented condiment production. We welcome collaborations to explore more innovative ingredients, from many diverse regions of the world, that can contribute to the green transition of our food systems.
The alternative
protein ecosystem
Esteban Echeverria-Jaramillo
Researcher- Host institution: University of Copenhagen
- Position: Postdoctoral fellow
- Discipline: Chemistry, Food engineering, Food science, Nutritional science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Technical consultation
- Region: Europe
- Technology focus: Consumer research, End product formulation and manufacturing, Environmental assessments, Ingredient optimization
- Location: København, Denmark