Projects - L (Lorenz) Plankensteiner MSc

Preventing lipid oxidation of lipid-based products while meeting the increasing demand from consumers for natural and sustainable products, who says it is an impossible mission? It seems that plants already found the solution by storing their lipids in highly specialized and stable structures. Now, we need to understand how it works, which is the objective of this project. Lipid oxidation will be monitored in plant lipid droplets with different composition and under different environmental conditions to characterize which properties confer them their oxidative resistance. The knowledge gathered will help broaden the field of applications for plant lipid droplets as a natural ingredient and develop nature-inspired emulsion systems.

L (Lorenz) Plankensteiner MSc Promovendus

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Subdivision	Food Chemistry