Tiffany Amat, MA/Food Science Ingineer (she/her/hers)

PhD Student
L'Institut Agro Dijon
Dijon, France

I am Tiffany AMAT from France and I graduated from the Food Ingineering School ONIRIS in June 2020 while obtaining simultaneously a Master degree in Food Science. Very interested in the research area and more specifically in the field of plant proteins, I involved myself in a PhD program at L'institut Agro Dijon, two years ago. This thesis is in partnership with Nestlé Research Center at Lausanne (Switzerland) and the subject of this PhD program is the Study of interactions between plant proteins from Pea and Fava Bean, Phytic Acid and Calcium to understand the impact of their aggregation and solubility.

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Presentation(s):

• Soluble and insoluble complexes formed between protein, phytic acid and calcium in pea concentrate suspensions around neutral pH

  Monday, May 1, 2023
  3:50 PM – 4:10 PM MDT