We could offer our longterm experiences in the production and characterizing functional ingredients from plant-based raw materials and food industry by-products, emphasizing proteins.

The Plant Proteins and Nutrition research group concentrates on extracting and characterizing functional ingredients from plant-based materials for food applications, particularly plant proteins. These proteins serve as functional ingredients in various foods and offer a viable alternative (though not a substitute) to animal proteins in food production.

The professorship features a large technical centre equipped for protein extraction and fractionation from plant-based raw materials, with equipment such as comminution equipment, homogenizers, membrane filtration units, spray dryers, and freeze dryers. Additionally, a well-equipped laboratory enables comprehensive analysis of protein ingredients, assessing their chemical properties (e.g., dry matter, ash, protein, fat content, molecular weight composition), physicochemical properties (e.g., protein solubility, degree of denaturation, charge distribution), and technofunctional properties (e.g., emulsifying, foaming activity, gelling properties).

We also have a comprehensive equipment for the production of dairy alternatives

The Technical University of Munich (TUM) is one of Europe’s top universities, recognized for its excellence in research, teaching, and innovation. With a strong emphasis on interdisciplinary collaboration, TUM drives advancements in science, engineering, life sciences, and beyond.

The TUM School of Life Sciences, located on the Weihenstephan campus, is a leading center for research and education in biology, agriculture, food, and environmental sciences. It addresses critical global challenges such as food security, biodiversity, sustainability, and human health. By integrating the One Health approach, the school emphasizes the interconnectedness of human, animal, and environmental health, fostering holistic solutions for a sustainable and healthy future.