The EPICES PhD project in formulation and physico-chemistry aims to bridge the gap between fundamental knowledge of proteins and lipids of plant origin and their application in food models.
The project will initially focus on the selection and characterization of protein ingredients in order to analyze their composition and identify their particularities.

Subsequently, the aim will be to study their functional properties in greater depth, in particular by assessing their adsorption capacity at water/oil interfaces. These analyses will make it possible to establish precise correlations between their behavior within formulations and their composition.

Finally, these ingredients and formulatory strategies will be integrated into food models such as margarine, cheese, yoghurt, cream and salad dressing to serve as proof of concept. This work will form the basis for future nutritional evaluation in future projects.