The team led by Dr. Adela Acosta Marchetti, together with Juan J. Juarez García, Misael A. López, and Dr. Jorge Cardona, conducted a pioneering study in which they evaluated the feasibility of producing plant-based meats through 3D printing, using soy and pea proteins as the base, combined with sodium alginate and transglutaminase as structuring agents.
Researchers from the Department of Food Agroindustry, including Dr. Jorge Cardona, Dr. Luis Maldonado, and Eng. Ligia Luna, studied how different fermentation times and temperatures influence the quality of plant-based yogurts, particularly those made from soy and almond. The objective of the study, published in the journal LWT, was to compare these products with traditional dairy yogurt and determine whether, under certain conditions, plant-based alternatives can achieve similar sensory characteristics.
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Telephone: (504) 2287-2000
Zamorano makes permanent efforts aimed at obtaining funds to implement scholarship programs that allow us to train young leaders.
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