Our main area of interest for cooperation is the development of cutting-edge food products and processing technologies that align with the goals of Topic 2: promoting innovations in food design, processing, and supply. We focus on areas such as alternative protein utilization, minimizing thermal process contaminants, enhancing meat tenderization, improving food texture, and upcycling by-products from the meat and seafood industries. Additionally, we explore model emulsion systems to improve product quality and functionality. Our aim is to collaborate on transformative projects that drive innovation, address global challenges, and contribute to the production of high-quality, environmentally sustainable, and consumer-accepted food solutions.

We are a research-focused group working on innovative solutions in food product development and processing technologies. Our expertise includes alternative protein sources, meat tenderization, improving food texture, reducing thermal process contaminants, and using by-products from the meat and seafood industries in a sustainable way. We aim to drive sustainability and innovation in food systems, creating high-quality and environmentally friendly food solutions for consumers. We are eager to collaborate with like-minded partners to transform the food industry and contribute to a more sustainable future.