2 PhD positions FunMeat: Sensory, Rheology and Juiciness of next-generation meat analogues

These projects will be performed in close collaboration with another University and corporates. The whole project consists of three PhD projects (one at the University Amsterdam and two at Wageningen University).

Position 1: Rheology and quantifying liquid flow in fibrous meat alternatives
You will elucidate juiciness by investigating the liquid flow in PBMAs. We will investigate how serum binding and release are linked to the pore size distribution and how to quantify and control the juiciness by tuning the porosity. The flow in the porous structure of PBMA is directly linked to mechanical response (rheology) and juiciness, which will be investigated via normal force measurement and flow visualization, and linked to the microscopic and the sensory analysis as studied in the other PhD-projects. The results will be compared with theoretical modes and provides essential input for designing a new generation of healthy and juicy meat alternatives.

The project will comprise the following activities:
rheology and normal force measurements on meat and PBMA;
quantification of porosity and flow visualization under deformation;
quantification of serum release under periodic deformation;
modelling the normal force and water release in anisotropic and fibrous products via a two-fluid model;
guidelines for controlling juice release of meat analogue products and translating these to new product design criteria.

Position 2: Establishing structure-perception relationships of fibrous meat analogues
The aim of this PhD project is to understand the texture and mouthfeel perception of fibrous PBMA by exploring the relationships between food properties (structure, fiber length, fiber connectivity strength, mechanical properties), bolus properties, mastication behavior and sensory perception.
Enhancement of juiciness is one of the main challenges to improve the sensory quality of fibrous PBMAs. To investigate the relationships between structure, porosity, fibre interaction strength and juiciness perception, this project will focus on different stages of oral processing. The incorporation of saliva into the food bolus during oral processing is an important factor, as saliva influences structural changes of the bolus during oral processing determines mastication time and is involved in release of flavour compounds. Here, you will study the relationships systematically as the structure, porosity and fiber interaction strength of PBMAs produced by shear cell and extrusion technology.

In short, your project will consist of the following topics:
preparation of fibrous PBMAs;
characterization of dynamic bolus properties of fibrous PBMAs;
quantification of static and dynamic sensory properties of fibrous PBMAs;
quantification of structure-bolus properties-perception relationships using multivariate data analysis;
translate insights to other ingredients and provide guidelines for improved product and process design.