Edible soft matter

Marie Skłodowska-Curie Actions Doctoral Networks (MSCA DN) Edible Soft Matter is a highly interdisciplinary Doctoral Network tackling food and environmental transitions. The shift to sustainable and healthy food requires moving from animal-based to plant-based diets. Soft matter science provides valuable insights into the fundamental structure–function relationships of plant-based soft materials and supports the design of novel food products. The ESM project aims to train and develop young researchers in designing, producing, and assessing plant-based food products by providing interdisciplinary training in soft matter and food sciences. The goal is to equip them with the skills needed to address challenges in food and environmental transitions and to advance their careers through relevant outcomes.