Call for proposals - Master thesis

"Suitability of different precipitation processes for the production of vegan cheese".

Plant-based cheese alternatives are enjoying increasing consumer interest. During production, similar to cheese production, protein thickening, i.e. precipitation, occurs. Due to the fundamentally different structures of milk and plant proteins, the processes are not easily transferable.

Within the scope of the MSc thesis, different precipitation methods for edamame protein are to be investigated and the influence on the product quality is to be determined. To this end, preliminary tests are initially planned in Witzenhausen in order to find the most promising methods or means. These are then to be used on a pilot plant scale by project partners to produce prototypes.

The suitable products will then be subjected to sensory and, if necessary, analytical evaluation in Witzenhausen. The aim of the project is to develop a sensorially appealing cheese alternative made from edamame.

The work requires the person to work temporarily at the project partner in Rietberg and Hillbeck.

Necessary/desirable experience:

• Conducting and evaluating sensory studies.
• Experience in dairy technology or in the production of vegan alternatives.

If interested, I would appreciate a brief overview of their relevant experience.

Please contact me if you have any questions:

Prof. Dr. Fabian Weber: Fabian.Weber[at]uni-kassel[dot]de