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.
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