Debashree Roy is addressing the nutritional concerns in plant-based cheeses by introducing a groundbreaking patented process, allowing the creation of a highly concentrated plant protein base. This innovative technology not only ensures high-protein content but also provides a versatile range of plant-based cheeses with exceptional taste and texture, offering a sustainable and easily scalable solution for nutritious alternatives in the market.
Falling Walls
Falling Walls Science Summit 2023
Login or Register
You need to be logged in to use this feature.
Breaking the Wall of Plant-Based Cheeses
Debashree Roy is a postdoctoral fellow at the Riddet Institute. She has a background in food technology with expertise in the fields of dairy science, plant science, and human digestion. Debashree is leading the development of novel technologies to design structurally and nutritionally superior plant-based future foods. She is passionate about transferring scientific excellence into commercial outcomes and loves being at the forefront of conducting fundamental science-based research involving both academia and industries. She received her PhD in Food Technology from Massey University and obtained her MSc in Food Technology and her BSc Honors in Agriculture.
Further Activities to have a look at