Anja Herneke

PhD project title: Properties of plant-based protein nanofibrils

Short description of the project

To reduce the impact on the environment and animal welfare, a shift to eating more plant-based proteins is a possible solution. By replacing meat with something similar in texture and appearance but from a plant-based source, this shift can be made easier for the consumer. Proteins can be modified into very strong nano-sized fibers, so-called protein nanofibrils (PNFs).

In this project, we are exploring the formation of PNFs from seed storage proteins of major crops (e.g. fava beans, lupins, mung beans, rapeseed, oat) and developing and characterizing novel nanocomposite food/materials based on these PNFs. The project will provide new knowledge on the structural organization and mechanical properties of various plant-based PNFs and how these can be used to create texture in future sustainable food applications.

Supervisors

• Maud Langton, Department of Molecular Sciences, SLU
• Willam Newton, Department of Plant Breeding, SLU Christofer Lendel, Department of Chemistry, KTH

Location

Department of Molecular Sciences, SLU

PhD student at SLU and holds an MSc in Biomedicine from Lund University. I choose to do a PhD in food science and this particular project is based on the fact that I´m very interested in the question around sustainable living and consumption. The best thing about being a PhD is the constant opportunity to learn new things and develop both your academic and laboratory skills. I am very grateful for this PhD position which has given me a complementary education in a field I am very interested in.

Anja Herneke from SLU, Uppsala, Department of Molecular Sciences, defended her PhD thesis: “Plant Protein Nanofibrils: Characterising Properties for Future Food” on Thursday, 9 September 2022, at 09:00, in Lecture Hall Lennart Kennes Sal, SLU, Ultuna.