Yum, spirulina pasta! This type of bacterial protein is attracting growing interest and can be incorporated into pasta or meat substitutes. Want to learn more? Click here!
Modelling food drying is quite an art! You can learn more in this paper on tofu, written as part of the PROTEBoost project.
The development of a dynamic and reliable model for monitoring and controlling bacterial populations as they grow is essential to the PROTEBoost project. Find out more here!
In this MICROBoost project study, the standardised INFOGEST protocol is used to study the bioaccessibility of pomegranate seed oil. Are bioavailability and bioaccessibility unclear concepts for you? You can learn more here or in the journal Food Research International.
You’re interested in finding out more about the connected trays developed as part of the MICROBoost project? Take a look at this paper, published in the journal Gastronomy!
The first scientific paper from the MICROBoost project was published in April 2023 in the journal Foods. This paper describes the sensory profile of Kombucha and lays the methodological foundations for controlling and optimising the sensory profile of fermented beverages. Read the full article here.
After Kombucha, our MICROBoost project teams set about characterising the sensory profile of Hakko Sobacha, a fermented beverage made from tea. The study was published in August 2023 in the journal molecules. Read the full paper here.
As part of the PEPTIBoost project, a literature review was recently published in trends in biotechnology. The paper provides a systematic overview of protein secretion steps and the applicability of single-cell technologies for monitoring these steps in a Gram-positive model. Read the full paper here.
For the 12th International Symposium on Advanced Control of Chemical Processes, held in July in Canada, our PROTEBoost researchers published a paper on the predictive control of purple bacterial protein production. Read the full paper here.