Lead bench formulation of mushroom‑based and plant‑based food products, especially focusing on muscle‑like architectures to achieve required texture, flavour, and nutrition performance during cooking, reheating, and storage.
Apply advanced texturisation techniques, including cold extrusion, lamination, and natural tenderisation strategies (e.g. enzyme treatment, solid-state fermentation), to create fibrous, meat‑like structures that replicate bite, chewiness, and elasticity.
Translate scalable solutions from upstream processing (e.g. protein gels, fermented ingredients) into robust food formulations by collaboration with culinary experts, and lead pilot‑scale trials at facilities such as SIT FoodPlant to assess manufacturability, reproducibility, and scalability for clinical and consumer studies.
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