Project

Research Objectives

The ambition of ESM is to bring upstream advancements in various aspects related to the needed transition towards plant-based food using food science in conjunction with fundamental soft matter science. The general research objective of ESM is to develop advanced strategies for innovative plant-derived foods through a mechanistic understanding of the multiscale structure/functionality relationship of edible soft matter.

Four research-based Work Packages (WP) unravel basic scientific questions to address the essential food-related research objectives.

WP1

“Plant-based ingredients” aims at investigating the impact of the extraction process of plant-based ingredients on their composition and functional properties

WP2

“Assemblies and interactions” aims at leveraging the interactions between ingredients in multicomponent systems to develop innovative assembly strategies.

WP3

“Multiscale structuring” aims at rationalizing the relationship between multiscale structure and functional properties of edible soft materials.

WP4

“Towards innovative manufactured foods” aims at creating desirable textures of plant-based food products using innovative structures and processes.

Within the MSCA DN ESM project, a comprehensive training programme will complement the research activities through WP5. WP6 focuses on engaging stakeholders and the public to support the dissemination and exploitation of all project deliverables, while WP7 ensures overall project coordination and management.