Plant-based multi-component particles with high dispersion stability after rehydration
Current technology for producing plant-based powder formulations mainly focuses on rehydration, formulation, and structuring of ingredients. For powdered products, an additional drying step is required which is unfortunately associated with high energy consumption, thus reducing the positive environmental impact, and increasing the cost of the plant-based formulation. Consequently, plant-based powders destined for reconstitution are often not as competitive on the market as desired for a potential alternative to dairy products (e.g., dairy products). Although a desirable nutritional profile in plant-based powders can be achieved by simply dry blending various plant-based ingredients (e.g., proteins, carbohydrates), these blends are generally poorly reconstituted and have deficiencies such as rapid sedimentation and granular texture.
New and energy-efficient processes are needed to produce plant-based powders that provide stable dispersions upon reconstitution and do not require wet functionalization (e.g., enzymatic treatment, homogenization).
The project aims to investigate the preparation of multicomponent particles (components refer to protein, carbohydrate, and lipid fractions of the plant) by dry/semi-dry processing methods. Current research on ingredient functionality when rehydrated at low shear is very scarce although it is needed to better understand how to leverage plant-based ingredients also for powders which do not undergo wet processing. Therefore, we also aim to improve the general understanding of ingredient functionality rehydration at low shear.
The aim should be achieved by an investigation into the ingredient-functionality (solubility/sedimentation, reconstitution, taste) relationship of plant-based ingredients from sustainable processing routes (e.g., dry fractionation) when rehydrated at low shear (e.g., porridge and drink preparation).
A set of chosen ingredients shall be further selected to assess different processing routes (techniques) to produce multi-component particles to deliver a fast-reconstituting powder should be assessed. Based on knowledge from the ingredient-functionality and the structure formed during the dry/semi-dry processing, the ingredient-structure-functionality relationship of multi-component agglomerations from plant-based ingredients should be established.
· Applicants must be eligible to study in Chile.
· Candidates must have completed a Bachelor’s degree in Chemical Engineering, Biotechnology, or other related areas, awarded by a university recognized by the State of Chile, or in the case of foreign institutions, by the State of the corresponding country.
Candidates must submit a written application in the form below, including:
- 2 letters of recommendation
- CV
- Grades in their BSc course
- Applicants will be notified of the final decision by email.
- Applicants must contact Prof. Wendy Franco by email. (wfranco@uc.cl)
- The preselected students must submit their official application to the Ph.D. program (https://www.ing.uc.cl/programas-de-estudio/postgrado/doctorado-en-ingenieria/requsitos-y-postulacion-2/)
· Creativity in past research – demonstration of problem-solving ability.
· Education – demonstration of aptitude for success in the proposed area of research.
· Resilience – demonstration of drive, persistence, and leadership skills in education and work history.
· Letters of support.