From culture to curd: exploring recombinant protein for dairy

This episode dives into one of the most exciting frontiers in alternative proteins: 𝗺𝗶𝗰𝗿𝗼𝗯𝗶𝗮𝗹𝗹𝘆 𝗽𝗿𝗼𝗱𝘂𝗰𝗲𝗱 𝗱𝗮𝗶𝗿𝘆. We interviewed 𝗦𝘁𝗲𝗳𝗮𝗻 𝘁𝗲𝗻 𝗩𝗼𝗼𝗿𝗱𝗲, PhD candidate at WUR’s Food Quality & Design and Food Process Engineering groups.Stefan’s research focuses on 𝗿𝗲𝗰𝗼𝗺𝗯𝗶𝗻𝗮𝗻𝘁 β‑𝗹𝗮𝗰𝘁𝗼𝗴𝗹𝗼𝗯𝘂𝗹𝗶𝗻 — a key dairy protein produced by microbes — and how it behaves during heating and gelation to create soft dairy‑like structures such as ricotta, yogurt, and mascarpone. His work sits right at the intersection of 𝗳𝗼𝗼𝗱 𝘀𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗶𝗻𝗴, 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗰𝗵𝗲𝗺𝗶𝘀𝘁𝗿𝘆, 𝗮𝗻𝗱 𝗰𝗲𝗹𝗹𝘂𝗹𝗮𝗿 𝗮𝗴𝗿𝗶𝗰𝘂𝗹𝘁𝘂𝗿𝗲.If you’re curious about the future of dairy, food design, or cellular agriculture, this conversation is full of insights and inspiration.🎧 𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗼𝗻 𝘆𝗼𝘂𝗿 𝗳𝗮𝘃𝗼𝘂𝗿𝗶𝘁𝗲 𝗽𝗼𝗱𝗰𝗮𝘀𝘁 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺!