The aim of the team, composed of 3rd-year bachelor Food Technology students at Wageningen University, was to obtain creamy cheese flavour compounds that are in regular Dutch-type cheeses without using dairy. Different plant-based raw materials and plant-based pathways, in which creamy flavours can be formed, were investigated.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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