We are working on the techno-functional properties of plant protein-based ingredients for tailoring their structure and addition in new food products. We are looking for industry partners interested in developing innovative and sustainable food products.
The alternative
protein ecosystem
Francesca Bot
Researcher- Host institution: University of Parma
- Position: Principal investigator
- Discipline: Chemistry, Food engineering, Food science, Gastronomy, Material science, Nutritional science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Technical consultation
- Hiring for: Graduate students, Undergraduate students
- Region: Europe
- Technology focus: Environmental assessments, Food safety and quality, Ingredient optimization
- Location: Parma, Italy