15 april 2021
Linda van Hooft (Food Technology) & Charlotte Scheer (Food Innovation) are two final year students of the HAS University of Applied Sciences. As part of their Bachelor thesis they have started a research project for Cosun in context of GPEC. They are researching the use of Lactic Acid Bacteria (LAB) in fermented plant protein yogurt-like products. In order to get understanding about possible beneficial effects of fermentation with LAB on texture, stability and flavour. This will help Cosun as well as GPEC to create more knowhow about fermentation of plant proteins to use this technique in other applications.
We look forward to the results!
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