Extrusion technology optimization for alternative proteins (oat, faba bean), fermentation of plant proteins for dairy alternatives using microcalorimetry.
Mari-Liis Tammik
Researcher
Mari-Liis is a GFI-funded researcher. Read more about our Research Grants Program here.
- Host institution: Center of Food and Fermentation Technologies
- Position: Staff researcher
- Discipline: Chemistry, Food engineering, Food science, Nutritional science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Sharing equipment or facilities
- Hiring for: Graduate students, Postdoctoral fellows, Research staff, Undergraduate students
- Lab equipment: Biochemistry equipment (purification/separation/HPLC/GC/MS), Microbiology equipment, Microscopy equipment, Pilot plants, Sensory and food science analysis equipment, Sequencing equipment, Standard molecular biology lab equipment (DNA/RNA/proteins/cells)
- Pilot equipment: Dairy processing, Fermentation, Oils & emulsion processing, Plant protein processing
- Region: Europe
- Technology focus: End product formulation and manufacturing, Host strain development, Ingredient optimization, Target molecule selection
- Location: Tallinn, Harju, Estonia