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. Identify the key factor affecting texturization processes and study the relationship between food structure and textural characteristics at different scales using spectroscopic, microscopic, rheological
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different microbial strains and fermentation conditions to enhance protein yield, nutritional value, and techno-functional properties. Characterize the obtained ingredients in terms of composition (protein
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fertilization in rice but also on lab scale. The project is based on a multidisciplinary approach—integrating carbon cycling, microbial Ecology and agronomy. The PhD student will be primarily based at IRTA la
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experimental scales: microcosms, mesocosms, and field experiments, involving the active participation of the candidates. The PhD student will be initially based at the IRTA Torre Marimon (Caldes de Montbui