PhD Project: Comparative characterization of structure and digestibility of plant-based proteins in relation to processing

The project is in collaboration with the highly interdisciplinary research centre of PAN Sweden where the aim is to couple material science with food and medical science in order to clarify the relationship between processing, food microstructure, bioavailability, digestion and fermentation on health. As part of PAN Sweden, I am working on the characterisation of model proteins coming from oat, fava beans, pea and soy. Thereby we want to draw conclusions on how certain characteristics influence the functional properties of the product as well as give an estimation of the bioavailability of micronutrients. Furthermore, we want to investigate how different processes such as fermentation or extrusion influence these characteristics and functional properties. The obtained knowledge should lead to the production of more sustainable food products with improved nutritional value, texture and flavour.

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Main Supervisor: Maud Langton

Co-supervisors: Galia Zamaratskaiaa, Swedish University of Agricultural Science, Ss, Sweden. Marie Alminger, Chalmers University of Technology, Sweden. Anders Högberg, Orkla, Sweden.


Department of Molecular Sciences, Swedish University of Agricultural Science

About Jaqueline

I am from Austria and have a background in food technology and nutrition. I have been working as a backer and product developer for many years before I started my studies at the University of Applied Sciences in Upper Austria. During that time, I got interested in how the microstructure of different food products influences their properties. After my graduation, I was therefore focusing on the 3D characterisation of different food products using X-ray computed tomography. Besides my great interest in food microstructures, I see it as our responsibility to use our resources sparingly. The food industry contributes a not-insignificant amount of global anthropogenic greenhouse gas emissions. Producing more plant-based foods can be one way to reduce this emission. During my PhD studies, I get the opportunity to combine both my interest and thereby contribute to a more sustainable way of producing food.


Jaqueline Auer,

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