About this role
Select how often (in days) to receive an alert: PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional value Welcome to Maastricht University! Plant based protein sources are essential for the transition towards a more sustainable food system. However, food products derived from these proteins are often commercially less attractive because of their bitter taste and the presence of compounds that interfere with nutrient uptake (anti-nutrients). In this project we aim to stimulate binding between proteins and polyphenols to induce: (1) a reduction of bitterness in food products containing plant proteins; (2) a more nutritious product through the deactivation of anti-nutrients and improved polyphenol absorption. PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional value - Our goal: to enhance the quality of plant-based protein products by stimulating the binding between proteins and polyphenols, in order to reduce bitterness, deactivate anti-nutrients, and improve polyphenol absorption. - Your colleagues: This multi-disciplinary and challenging project called SENSSUPPLANTPRO will be performed at multiple locations (primarily in Venlo and in partly in Maastricht, both at Maastricht University, the Netherlands) within the research group Food and nutrient bioavailability for satiety and health. The Food and nutrient bioavailability for satiety and health group is part of the department of Human Biology in Maastricht and Sustainable Nutrition in Venlo. The research facilities of Maastricht University - campus Venlo are located in Brighthouse/Villa Flora, in the Venlo region. The Food and nutrient bioavailability for satiety and health group, where the research will be carried out, has a close collaboration with the Maastricht University Medical Centre+ and the VieCuri Medical Centre in Venlo. The research facilities include dietary intervention faciliti...