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Researcher name
Mari-Liis Tammik
Position
Staff researcher
Host Institution
Center of Food and Fermentation Technologies
Country
Estonia
Alternative protein type
Plant-based
Fermentation
Technology area
Ingredient optimization
Target molecule selection
Host strain development
End product formulation & manufacturing
Research focus
Extrusion technology optimization for alternative proteins (oat, faba bean), fermentation of plant proteins for dairy alternatives using microcalorimetry
Collaboration opportunities
Joint research
Industry partnership
Sharing equipment or facilities
Hiring for
Research staff
Postdoctoral fellows
Graduate students
Undergraduate students
Contact or research profile
mariliis.tammik@tftak.eu
Disciplines
Food science
Chemistry
Nutritional science
Food engineering
Active status
Active
Researcher name
Mario Martinez-Martinez
Position
Principal investigator
Host Institution
Aarhus University
Country
Denmark
Alternative protein type
Plant-based
Technology area
Ingredient optimization
Bioprocess design
End product formulation & manufacturing
Research focus
Food processing, using foodomics to monitor changes to food structures at the nanometer scale during processing, screw extrusion technology.
Collaboration opportunities
Joint research
Industry partnership
Sharing equipment or facilities
Hiring for
Graduate students
Postdoctoral fellows
Research staff
Contact or research profile
https://www.au.dk/en/mm@food.au.dk
Disciplines
Agricultural science
Biochemistry
Chemical engineering
Chemistry
Food science
Nutritional science
Tissue engineering
Active status
Active
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