Maarten Schutyser

My research focus is on dry fractionation technology to prepare plant protein ingredients from pulses and/or cereals. More recently we also investigate the combination of pre- and post-treatment by for example lactic acid fermentation to improve the functional, nutritional and flavor of dry-enriched pulse protein concentrates. Our laboratory has pilot-scale milling, air classification and unique electrostatic separator facilities. Dry fractionation technology is much less water and energy intensive compared to traditional wet extraction methods to prepare plant-based protein ingredients. I am actively looking for collaborations to further investigate and promote the use of this technology with both academic partners and companies.