My research focuses on fermenting pulses with lactic acid bacteria, to reduce the content of anti-nutritional factors and off-flavours. The obtained fermented product will then be used by collaborating researchers to develop dairy alternatives, such as cheese, yoghurt and ice-cream.
The alternative
protein ecosystem
Joshman Alejandro Villa Macas
Researcher- Host institution: Wageningen University
- Position: Staff researcher
- Discipline: Food science, Microbiology
- Alternative protein type: Fermentation
- Collaboration opportunities: Providing guest lectures, Technical consultation
- Region: Europe
- Technology focus: Feedstock optimization, Strain development, Target molecule selection
- Location: Wageningen, Netherlands