The seminar held with fellow researchers at Department of Food and Agricultural Product Technology UGM provided an overview of the research landscape at BOKU University–Monday, (13/07), with a particular focus on departments, institutes, and available facilities. This introduction aimed to highlight opportunities for collaboration and to contextualize the research environment in which current projects are embedded.
A central part of the presentation focused on research activities in the field of food physics and structure. Key topics included the development of novel structuring systems for meat analogues, advances in freeze texturization techniques, and challenges and solutions in gluten-free bread formulation. These examples illustrated how fundamental research in structure–function relationships can enable the development of more sustainable and functional food systems.
The seminar also addressed the broader context of food system transformation, including the scientific and societal motivations for reducing meat consumption. This discussion emphasized environmental, ethical, and resource-efficiency considerations, providing a foundation for understanding the growing importance of alternative protein sources.
As a practical case study, the development of Revo Foods was presented, tracing its journey from an initial concept to a successful company specializing in 3D-printed plant-based fish products. This example demonstrated how scientific innovation can be translated into market-ready solutions, highlighting both technological challenges and entrepreneurial strategies.
Finally, the presentation included insights into ongoing doctoral research, particularly recent developments in the study of arabinoxylan–protein complex formation. These findings contribute to a deeper understanding of plant-based structuring mechanisms and their potential applications in next-generation food products.
The discussion on sustainable food systems, alternative proteins, and innovative food processing technologies also supports SDG 2: Zero Hunger by promoting research that advances nutritious and sustainable food production. Furthermore, the development of plant-based foods, food structuring technologies, and resource-efficient processing aligns with SDG 9: Industry, Innovation and Infrastructure, encouraging scientific innovation and technology transfer.
Written by: Stefano Parenti
