Developing and characterizing a plant-based protein ingredient that undergoes controlled fermentation using specific lactic acid bacteria (LAB).
Ridwan Rizkyanto
Researcher- Position: Principal investigator
- Discipline: Agricultural science, Food science and engineering, Microbiology, Nutritional science
- Alternative protein type: Fermentation, Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Sharing equipment or facilities, Technical consultation
- Lab equipment: Microbiology equipment, Sensory and food science analysis equipment
- Pilot equipment: Dairy processing, Fermentation, Fruit & vegetable processing, Meat processing, Plant protein processing
- Region: Asia Pacific
- Technology focus: Consumer research, End product formulation and manufacturing, Other, Strain development
- Location: Global