Plant proteins are gaining popularity as consumers increasingly seek alternatives to traditional animal products. However, many contemporary protein-rich plant-based products suffer from reduced functionality and unpleasant sensory qualitites, such as gritty textures and astringent flavors, which are unappealing to many consumers.
Innovative plant-protein processing methods that enhance both functionality and taste are key to creating sustainable food systems aligned with consumer preferences and addressing food security concerns. And that’s what this project is all about.
Natural Deep Eutectic Solvent-Based Refining of Yellow Pea and Rapeseed Proteins
In my work, my supervisors, students, and I look at selectively extracting undesirable phytochemicals from yellow peas and rapeseed. The goal is to produce neutral-tasting, easily-processable protein concentrates/ isolates.
To this end, we are recruiting students to contribute to this project, as of July 2025.
MSc Project
Various projects available on demand. Duration: 6 months.
BSc Project
Various projects available on demand. Duration: 1-3 months, variable.
Interested?
Besides a passion for Food Science, Biochemistry, or Chemsitry, are you self-motivated and organized? Are you an ETHZ student or are you eligible for mobility opportunities? Do you have good English communication skills? If so, I look forward to hearing from you!
For applications, please forward your CV, matriculation confirmation, and transcript of records to me by clicking the link below:
Periodically Green 