Forskningsområder

Miek Schlangen is a postdoc in food texture, food mechanical properties, and machine learning. Miek obtained her PhD in food process engineering from the University of Wageningen (WUR) in the Netherlands in 2024. As a PhD candidate, she worked on dry fractionation of plant proteins, transglutaminase crosslinking of those plant proteins, and structuring of those plant proteins into meat analogues. She gained experience in the development of image analysis methods to quantify visual fibrousness of meat analogues and mechanical analysis methods to quantify the mechanical anisotropy of meat analogues. She has been postdoc at SDU FOOD MATTERS since 2024, where her research focuses on understanding fibrousness in meat analogues across length scales.