Internship/Thesis‒Alternative Proteins & Side Streams (Characterization & Optimization)(all genders)

• Characterization of proteins, dietary fibers, and starches with regard to the following properties:
  • chemical (e.g., nutritional composition, molecular weight distribution)
  • physical (e.g., denaturation, particle size)
  • techno-functional properties (e.g., emulsifying, gel-forming, foaming properties)
  • rheological properties (e.g., viscoelastic behavior)
  • nutritional properties (e.g., in vitro protein digestibility)
• Modification of proteins and dietary fibers for the targeted improvement of application-relevant properties
• Investigation of interactions between food ingredients
• Product development for the use of ingredients in different food systems

 

Further employment as a student assistant is possible.