plant protein ingredients, food structure, emulsions, gels, food design
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
We are interested in joining a consortium to develop new foods (Topic 2).
We can offer expertise on food processes (pulsed electric field, high hydrostatic pressure, high pressure homogenization), food structure design (gels and emulsions) using protein based ingredients (from animal and vegetable sources).
The Food Technology group is part of the Department of Food and Drugs at University of Parma. This Department has recently earned a place on the prestigious list of Departments of Excellence by Italy’s Ministry of Universities and Research (MUR). Renowned as a national and international university, it excels in research and education related to the agri-food sector, focusing on quality, safety, technological and formulation advancements, the creation of new foods, innovation in production processes, and the evaluation of production sustainability.
The University of Parma hosts over 33,000 students, supported by 1,020 teaching and research staff and 971 technical and administrative personnel
