Jaqueline Auer

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

My research focuses on the comparative characterization of the structure and digestibility of plant-based proteins in relation to processing. This project is part of the highly interdisciplinary PAN Sweden research centre, which aims to integrate material science with food and medical science. The goal is to clarify the relationship between processing, food microstructure, bioavailability, digestion, and fermentation on health.

I am working on characterizing model proteins from oat, fava beans, pea, and soy to understand how their characteristics influence functional properties and estimate the bioavailability of micronutrients. Additionally, I investigate how processes like fermentation and extrusion affect these characteristics and properties. The knowledge gained aims to produce more sustainable food products with improved nutritional value, texture, and flavor.

Supervisors

Main Supervisor

  • Maud Langton

Co-Supervisors

  • Galia Zamaratskaiaa, SLU Swedish University of Agricultural Science
  • Marie Alminger, Chalmers University of Technology
  • Anders Högberg, Orkla, Sweden

Location

I am affiliated with the Department of Molecular Sciences at the Swedish University of Agricultural Science.

Contact

E-mail: jaqueline.auer@slu.se

About Jaqueline

My name is Jaqueline Auer, and I am from Austria.

I have a background in food technology and nutrition, having worked as a baker and product developer for many years before starting my studies at the University of Applied Sciences in Upper Austria.

During my studies, I developed an interest in how the microstructure of food products influences their properties. After graduation, I focused on the 3D characterization of food products using X-ray computed tomography.

I am passionate about sustainability and believe it is our responsibility to use resources sparingly.

The food industry significantly contributes to global greenhouse gas emissions, and producing more plant-based foods can help reduce this impact.

My PhD studies allow me to combine my interests and contribute to more sustainable food production.