Plant Protein Group
Publications
Dr. Pouvreau’s research focuses on the protein transition and she is involved in projects ranging from process optimization to ingredient functionality of dairy and meat alternatives. She is leading an expert group focusing on Protein technology, and more specifically plant proteins (https://www.wur.nl/en/Research-Results/Research-Institutes/food-biobased-research/Expertises/Protein-technology.htm) at Wageningen University and Research. Laurice trained as a protein chemist in France, after which she acquired her Ph.D. from the Food Chemistry chair group of WUR, studying potato proteins. Laurice further pursued an interest in plant proteins in a contract research institute, and subsequently at Cargill, where she gained experience in (mild) fractionation, structuring, and application in food products using a broad range of plant proteins. Laurice is driven to contribute to improving the quality of new sources of protein and delivering sustainable and tasty food products.
