Understanding grain functionality for healthy and appealing foods
We research and teach the physical and chemical properties of the cereal grains and grain legumes to develop industrial grain uses and processes. Our aim is to help create high quality and healthy foods for the world's growing population. Current research is focused on beta-glucan and other cereal fibres, cereal proteins, faba bean and bioprocessing of grain-based raw materials.
IntOat project studies the role of oat starch, protein and beta-glucan in the formation of food structures
Oats have potential for several kinds of food structures, but so far, there is only limited information about the factors affecting the...
BSG-BioBev- ‘Developing plant-based innovative beverages from Brewers’ Spent Grain’.
The project aims to re-introduce BSG into the food system through developing innovative beverages using advanced bioprocessing techniques.