Functionality of Plant-Based Ingredients

The focus of the Functionality of Plant-Based Ingredients Group is related to the investigation of properties, effects, and interactions occurring during the processing of plant raw materials and plant-based ingredients with a special emphasis on cereal science and baking technology.  This involves:

• Insights into a broad variety of interesting cereal species such as millet, sorghum, oat or coloured barley, wheat, maize and rice species, as well as pseudocereals like amaranth, quinoa and buckwheat
• Concepts for the integration of a wider range of (plant) raw materials within human nutrition that is not only interesting from a health perspective but also related to an increased biodiversity in food that enhances the resilience towards the effects of climate change
• Analysis of plant-based ingredients
• Investigation of quality determining parameters of the raw material and processes on bakery end-products and development of valuable, gluten-free product