The field of fermentation bubbles over with opportunities to improve flavor, texture and other properties of plant ingredients, with nutritional benefits that are attractive to consumers. It’s a win win, but not a slam dunk, given the challenges inherent in utilizing microbial fermentation in new ways.
This is where we need your help!
We are seeking participants for collaborative ideation and research projects focusing on fermentation processing techniques that lead to new products or functionalized ingredients. Our product interests are diverse – (plant-based) meat, cheese, beverages, dips, snacks. And the functional properties and benefits we hope to achieve are similarly broad – emulsification, foaming, binding, off-odor control, nutritional enhancement.
About this project:
The project is expected to kick-off in December 2021 and complete in March 2022.
3-4 experts are needed to scope and define the technical challenges, in collaboration with industry partners, and develop innovative concepts as part of an Innovation Team.
Experts are paid on a fixed fee basis.
Develop solutions and innovative concepts as part of a team with industry partners.
Collaborate with creative scientists, engineers, and entrepreneurs from around the world.
Help create a sustainable food ecosystem.
Paid projects available.
Applying is easy. Just click the 'Apply Now' button at the top of the page.
In your application tell us your name, email, and give us a link to your LinkedIn profile. We may follow-up to request examples of your research or writing samples.
If you have questions, be sure to send us a quick email. We try to respond within 1-2 days.