Development of fish analogues based on plant-based proteins

Food technology students in their 3rd year bachelor degree program are collaborating with the MANE Group, ranked 5th in the world for flavour and fragrance industry. As part of thein «Project Life Technology Business Case» module, the students are asked by MANE Switzerland to develop fish analogues based on plant-based proteins.
 
During a visit to MANE in Bas-Valais, the students took part in a workshop on flavouring solutions with Matthew Downes, Technical Development Chef in Switzerland. The aim was to select the most appropriate flavours for their innovative and sustainable product development. Working with MANE as an industrial partner is a great opportunity and valuable experience for the students, who are about to complete their training this year.