Enhancing plant-based food functionality

The project aims to improve the properties of a range of products, including the functionality of Barista plant-based milk (Alternative Dairy Company), by developing a comprehensive understanding of the effects of processing parameters on the desired product properties. Expected outcomes include a new protocol to quantitatively assess the functionality of plant-based milk for quality control, and potentially a better formulation for fortified plant-based milk. Successful partnership from this collaboration will lead to ongoing research collaboration via a potential PhD project in 2022.