Fermentation and Food Colloids Laboratory

Research

Project 1. Development of fermentation based lipid matrix for fat analog applications

We explores the development of fermentation-derived lipid matrices as sustainable alternatives to conventional fats. Through microbial fermentation and food structure engineering, we aim to create functional fat analogs with improved nutritional profiles, desirable texture, and broad applications in next-generation food systems.

Project 2. Discovering the effects of fungal fermentation on taste profile of alternative proteins

This project explores the potential of fungal fermentation to improve the sensory quality of alternative proteins. By investigating fermentation-driven changes in flavor compounds and taste attributes, we aim to develop sustainable protein ingredients with enhanced palatability, functionality, and consumer acceptance.

Project 3. Molecular engineering of polymeric interfaces for sustainable food applications

This work investigates the interfacial chemistry of food colloids to enhance their functionality in complex food systems. Through protein engineering and food colloid approaches, we aim to understand and tune molecular interactions at interfaces to develop improved food ingredients with enhanced structuring and stabilization properties.