Katrin Laos

Mycoprotein texturization technologies are being developed to create high-quality alternative meat and fish products. The work includes optimizing the composition and structure of prototypes and evaluating their quality. The technology will be scaled up from laboratory to industrial scale. The result will be an industrially applicable solution for developing mycoprotein-based products.

The aim of the project is to develop innovative gluten-free vegan confectionery with no added sugar, meeting the growing consumer demand for healthier sweets that support special dietary needs. The work includes developing suitable raw materials and recipes, optimizing texture and sensory properties, and evaluating product quality and stability.

The program supports the development of green skills necessary for the food processing companies. In the course of the activity, the updating of the learning content related to the teaching of green skills in higher and vocational education, further and retraining for the development of green skills in order to prepare a workforce with broader knowledge and skills regarding the green economy for the introduction of new technologies and approaches, as well as the updating of professional standards and skill profiles or, if necessary, the creation of new ones, and the further training of vocational teachers-lecturers are supported.