Processing-structure-function-interrelations of novel protein ingredients in complex foods
This start package grant will allow Norbert Raak to establish his research line on novel, sustainable plant protein ingredients and their functionality in complex food systems.
In the funded project, underutilised resources such as food processing side streams (e.g., oil seed press cakes) or microalgae will be gently processed into a variety of fractions with different compositions. The interrelations between the composition and processing intensity of the fractions and the functionality and structure forming properties of especially the proteins will be systematically explored on various length scales (molecular to macroscale), and the behaviour of these novel protein ingredients in complex food model systems will be investigated.
The grant moreover allows Norbert Raak to establish a network with scientists and companies in order to explore connected research areas and increase the market potential of the developed protein ingredients.
This research will create understanding of the composition- and processing-dependent functionality of novel protein ingredients as well as their structure forming behaviour during processing of novel food formulations. The main research questions are:
- How does the fractionation method affect the ingredient composition and modify the proteins?
- What is the effect of composition and protein modifications on ingredient functionality?
- Can the ingredient functionality be tailored through further processing (e.g., thermal, mechanical) and modifications (e.g., enzymatic, microbial)?
- Can the ingredient functionality in food formulations be predicted from knowledge on composition and processing history?
Norbert Raak
PI, Tenure Track Assistant Professor
NN
Postdoc
Giovanna Verde
Erasmus+ Trainee (April - October 2024)
Different Master and Bachelor thesis projects are continuously available. Contact Norbert Raak for more information.
We are always interested in collaborating with other researchers and companies.
Please contact Norbert Raak.
Presentations at Scientific Conferences
Verde G, Raak N (2024) Insights into the aqueous extractions of proteins from sunflower seed press cake. 6th Food Structure and Functionality Symposium, Bruges, Belgium (Poster presentation)
Verde G, Raak N (2024) Insights into the aqueous extractions of proteins from sunflower seed press cake. GDL Kongress Lebensmitteltechnologie, Lemgo, Germany (Poster presentation)
Invited Talks at Companies
Raak N (2024) Identifying and Understanding Processing-Structure-Function Interrelations in Food. Arla Innovation Centre, Skejby, Denmark
Raak N (2024) Identifying and Understanding Processing-Structure-Function Interrelations in Food. International Flavors and Fragrances, Brabrand, Denmark
PILAF: Identifying and understanding critical parameters for designing improved liquid and fermented plant-dairy hybrid products
Partially funded by Arla Foods amba through the Arla-UCPH Collaboration Programme and co-financed through this Start Package Grant.
Funding period: January 2025 - December 2027
Funded by:
The project has received a four year Start Package Grant for Faculty Recruitment from the Novo Nordisk Foundation.
Grant Number: NNF24OC0087818
Project: Processing-structure-function-interrelations of novel protein ingredients in complex foods.
Period: July 2024 - June 2028
Funded budget: 3.910.510 DKK
