Refining, i.e. removing off-taste, off-color and off-flavor, and fractionation of plant proteins (pea, rapeseed, etc) to provide better tasting, more palatable, and functional plant proteins for a broader range of applications.
Joseph Dumpler
Researcher- Host institution: ETH Zurich
- Position: Principal investigator
- Discipline: Chemical engineering, Food engineering, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Technical consultation
- Hiring for: Graduate students, Postdoctoral fellows, Undergraduate students
- Region: Europe
- Technology focus: End product formulation and manufacturing, Ingredient optimization
- Location: Zürich, Switzerland