Vision & Mission
Vision
We envision to transform food processing and food structuring with processes that are simpler and more effective at
- changing texture and flavor,
- structuring into defined matrix morphologies,
- and improving nutritional value.
Our approach involves re-purposing processing and texturization techniques from other industries and leveraging microorganisms to convert and optimize raw materials. We do this by:
- Transforming conventional raw material processing to avoid contradicting processing steps across the food value chain, ensuring efficiency and quality.
- Developing gentle food processing methods that enable the use of whole raw materials, thereby supporting a global food system.
- Designing food materials to improve sensorial and nutritional properties.
Transformation of Raw Materials into Structured Food Products through Innovative Processing Techniques (Figure: Till Germerdonk)
Mission
At the forefront of food science, we are dedicated to advancing structuring processes and uncovering their nutritional and functional benefits. To achieve this, we focus on two main objectives:
- Develop new structuring processes and analyze their functional and nutritional transformations.
- Investigate the fundamental structuring mechanisms and their impact on taste and nutrition.
