Aerosol-Based Flavour Encapsulation for Grass-Based Food Alternatives

Transform the UK's food scene by unlocking the vast potential of grass, which blankets 70% of agricultural land.

Join the forefront of innovation at the University of Bath, contributing to groundbreaking nutrient extraction from grass.

In this project, your integral role involves pioneering flavour encapsulation techniques using cutting-edge methods like spray drying and electrospray drying. The focus is on surmounting challenges in nutrient stability and taste masking.

With grass-based alternatives pivotal for sustainability, join us on an exhilarating journey to reshape plant-based nutrition, optimize grass utilization, and unveil a new era of eco-conscious, nutrient-rich food alternatives-all driven by aerosol science.