Alternative protein experts

Develops solid-state fermentation processes for microbial proteins and meat alternatives, from strain design to pilot scale.

Develops bacterial single-cell protein made from methane and biogas for feed, food and beverage ingredients.

Builds modular black soldier fly units that convert spent peel into protein, lipid and frass.

Studies how legume protein composition and starch complexation drive texturization of pea, faba and mungbean proteins.

Develops bio-based ion-exchange resins that purify proteins from fermentation broths and side streams.

Studies how extrusion, hydration and cooling conditions shape texture in high-moisture plant-based meat analogs.

Optimizes extrusion and high-pressure processing to texture plant proteins like soy isolate and aquafaba into vegan products.

Designs precision fermentation processes that turn agro-industrial by-products into food protein using Trichoderma reesei.

Develops fermentation-derived ingredients for caviar, fat and cocoa products, grown on agricultural byproducts.