In the newly founded consortium ‘Animal-free milk proteins’ which involves many companies, Wageningen University and Eindhoven University of Technology, we aim to create large colloidal particles called casein micelles from caseins which are not derived from cow milk. The consortium will focus through various parallel subprojects on 1) production of the right caseins by yeast, 2) reconstitution of casein micelles from these caseins, 3) the physical properties of these reconstituted caseins, 4) cheese preparation from the reconstituted casein micelles and investigation of casein digestibility, 5) social aspects of this novel way of producing milk, and 6) the economic feasibility and sustainability of this process. In this project you will use scattering, electron and super-resolution microscopy tools to develop strategies to reconstitute casein micelles upon co-assembly of various yeast-derived caseins. You will study the (dis)assembly pathways, size, shape, stability and other properties of the reconstituted micelles. Our aim is to develop a versatile approach to assemble from the individual, animal-free milk proteins casein micelles with a tailored composition, dimensions, morphology and stability, so that these hydrocolloids can be used to prepare dairy products like cheese.
For further information on this vacancy please contact
Prof. Dr. Ir. Ilja Voets, i.voets[at]tue.nl or +31 40 247 5303
For information about terms of employment, please contact Leo van Houten, l.v.houten[at]tue.nl or +31 40 247 8269
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