An integrated food quality research and training programme

On June 1 and 2, the last FOODENGINE workshop with specific skill training sessions was organised online. On the first day, the fellows learned more about Goals, Appraisals and Performance Culture. On the second day, some tips and tricks were given about CV writing and job interviews. As a continuation, the fellows will have the opportunity to have a real job ...

Katharina Pälchen had the best flash presentation on the Virtual International Conference on Food Digestion which took place on May 6-7, 2021 with her work on ‘in vitro digestion conditions to study of macronutrient digestion of chickpeas’. Many congratulations!  

Adiguna, Natalia and Sharmaine recently published an article in New Food Magazine about ‘Colouring foods’. Check this article online.

Two of our fellows, Tiffany Patra and Adiguna Bahari, are participating in an MSCA event on the 22nd of April. Listen to their experience as part of a Marie Curie ITN network and get tips and tricks to apply to the program. More information can be found on Euraxess.    

During the first week of February in 2021 the third FOODENGINE winterschool took place in an online format. Scientific lectures, discussion of the research progress, welcoming two new fellows and lots of online fun describe this training event. Read more about the content of the winterschool on the Event page.  

FOODENGINE is delighted to welcome Inthuja Manickam and Pedro Martínez Noguera to our research network. Inthuja will work on understanding and controlling the chemistry behind color evolution of plant-based ingredients during their production and will be hosted at INRAE with DöhlerGroup as the industrial partner. While Pedro will focus on the evaluation of odor-active compounds in pea-based food applications and will be hosted at INRAE with Cargill as the industrial partner. Learn more about our two ...

Are you curious how to prepare following menu from one can of chickpeas? Starter: Hummus (Chickpea) Main dish: Falafel (Chickpea) with vegan “mayo” (Aquafaba) Dessert: Chocolate mousse (Aquafaba) Check out our newest YouTube movie which was made for the 2020 Science is Wonderful! event.

Many congratulations to Svenja Krause (ESR9)! Svenja was awarded the prize for ‘The best oral presentation‘ during the the doctoral days of the doctoral school ABIES (INRAE, France) on September 21-22, 2020. Svenja presented her work entitled ‘Reaction potential of pulse ingredients in processed food and the effect on food quality’.

How can we create a 3-course menu with a can of chickpeas as the major ingredient? This is the story the FOODENGINE fellows are presenting during the 2020 Science is Wonderful! event taking place on September 22-24, 2020. Are you curious about the menu they prepared? Take a look at the FOODENGINE booth, watch our movie and learn about the science behind cooking ...

We are happy to announce that we were selected to participate in the Science is Wonderful! event in September 2020. Science is Wonderful! brings the world of science, research and innovation to the public. We are looking forward to inform children and the society about the food for the future.