Plant Proteins, legumes and oilseeds, Processing of protein-rich raw materials to functional ingredients for food production, dairy and milk alternatives, physico-chemical characterisation of food ingredients, by-products / side stream utilization, modification of ingredients by means of thermal and non-thermal technologies. As a food technologist, I am in particular interested in interdisciplinary projects along the value chain and taking food systems challenges into account. I am also interested in industry cooperations to bring our research to the market.
The alternative
protein ecosystem
Ute Weisz
Researcher- Host institution: Technical University of Munich
- Position: Principal investigator
- Discipline: Food engineering, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Sharing equipment or facilities, Technical consultation
- Hiring for: Graduate students, Postdoctoral fellows, Research staff, Undergraduate students
- Lab equipment: Sensory and food science analysis equipment
- Pilot equipment: Dairy processing, Meat processing, Plant protein processing
- Region: Europe
- Technology focus: End product formulation and manufacturing, Food safety and quality, Ingredient optimization
- Location: München, Germany