Motif FoodWorks collaborates to improve the sensory experience of plant-based foods

Motif FoodWorks has announced partnerships the University of Illinois at Chicago (UIC) and the University of Illinois at Urbana-Champaign (UIUC) to better understand and design the rheological properties of plant-based foods.

Daily News | Article

In This Article

  1. Sensory Science
  2. Proteins

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