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Dairy alternative products have experienced exceptional growth over the past decade, driven by growing consumer awareness of the environmental impacts of dairy farming and ethical… Read more
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Dr. Alejandra Acevedo-Fani is a Senior Scientist with a background in Food Science and Technology on a mission to unlock the potential of future food materials, their techno-functional properties and impact on digestion and human health. She has professional expertise in physical and functional characterisation of protein-rich and lipid-rich food materials (e.g. emulsions, oil bodies, plant proteins, dairy proteins), product development, and mimicking digestion of foods using dynamic in vitro models.