During her PhD studies, Simone B. Alpiger researched innovative extraction methods for oilseed proteins, aiming to unlock their potential as a valuable yet underexplored protein source for human consumption. Her research focused on both wet and dry extraction techniques, exploring their application in a more sustainable and circular manner. The focus of her studies was to understand the colloidal properties of the proteins, in particular those deriving from rapeseed, an abundant oilseed variety both in Denmark and globally.

The new research findings contribute to the understanding of the potential transition towards gentler protein extraction methods for oilseeds. Overall, the findings advocate for continued refinement of these gentle extraction processes to create novel functional rapeseed ingredients for future foods.

The PhD study was completed at Department of Food Science, Faculty of Technical Sciences, Aarhus University.

This summary was prepared by the PhD student.

Time: Friday the 28^th of June 2024 at 9 am.
Place: Building 5911, room 114, Department of Food Science, Aarhus University, Agro Food Park 48, 8220 Aarhus N
Title of PhD thesis: Towards a More Circular Utilization of Oilseeds - Colloidal Properties of Less Refined Rapeseed Protein

Contact information: Simone Bleibach Alpiger, e-mail: sba @food.au.dk, tel.: +45 22720944

Members of the assessment committee:

Research Associate Adeline Boire, French National Institute for Agriculture, Food, and Environment, France

Associate Professor Mohammad Amin Mohammadifar, National Food Institute, Danish Technological Institute, Denmark

Associate Professor Merete Edelenbos (Chair), Department of Food Science, Aarhus University, Denmark

Main supervisor:
Professor Milena Corredig, Department of Food Science, Aarhus University, Denmark

Language: The PhD dissertation will be defended in English

The defence is public.
The PhD thesis is available for reading at the Graduate School of Technical Sciences/GSTS,

Ny Munkegade 120, building 1521, 8000 Aarhus C.