Composed of 3rd-year bachelor Food Technology students at Wageningen University (The Netherlands), the team aimed at introducing non-animal protein sources and innovative methods to improve the texture of current non-dairy cheese analogues. The focus was on the gelling properties of different non-animal proteins in comparison to those properties of traditional cheese.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
Disclaimer:
The European Commission's support for the production of this website does not constitute an endorsement of the contents, which reflect the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
