René Lametsch
Associate Professor
University of Copenhagen
Frederiksberg C, Denmark
Food proteomics Protein and starch functionality Genetic variation in legume seed Kokumi taste and gamma glutamyl peptides
About me
My research area is Food proteomics and enzyme technology with the focus on plant-based foods, understanding the protein composition in relation to the genetic variation and processing and it’s impact on the final functionality and nutritional value. The impact of enzymes technology on the protein functionality, taste and nutritional value in combination with protein composition is key in the development of novel plant-based food.
Skills
- Protein
- Enzyme technology
- Proteomics
Interests
- planted based food
- protein composistion
- starch
- Fiber
- food processing