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Process and product development

Novel proteins or efficient use of existing proteins will deliver new challenges in the area of product development and processing.

Projects part 1: Impact of processing on the nutritional value of (novel) protein-containing products

  • Protein characteristics reflecting in vivo protein quality in pig diets
    The first PhD project in this sub-line is entitled: Protein characteristics reflecting in vivo protein quality in pig diets. The project aims to find...
  • Effects of ingredient processing and ingredient interactions on the protein nutritional value
    The PhD project entitled: Effects of ingredient processing and ingredient interactions on the protein nutritional value aims to describe the...
  • Novel Protein Foods and Novel Processing
    The PhD project “Novel Protein Foods and Novel Processing” explores the potential of quinoa protein as a novel food ingredient and the...

Projects part 2: Controlled hydrolysis of novel protein sources to increase the in vivo protein digestion in fish

  • Use of controlled prehydrolysis and pre-processing to increase in vivo digestibility
    Development of sustainable fish farming is relevant for meeting the growing seafood consumption. In light of the global protein shortage, the use of...




  • View photo
    dr.ir. M (Marcel) Minor
    Project leader Part 1: Nutritional value of protein products
  • View photo
    dr.ir. JW (Johan) Schrama
    Project leader Part 2: Novel protein sources in fish feeds
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