Food Science & Technology

Adolphe Merkle Institute Chemin des Verdiers 4 CH-1700 Fribourg Switzerland

Office:	B212
Phone:	+41 26 300 9294
Email:	mingqin.li@unifr.ch
	0000-0001-8103-3581

I am a food scientist, specializing in enzyme biotechnology. Myresearch has been dedicated to developing sustainable solutions totackle impending issues relevant for the food industry, coveringtopics of biomass valorization, plant-based food texturization,biopolymer engineering for interfacial stabilization and plantprotein nutritional quality. My current research at the AdolpheMerkle Institute centers on the development of sustainableprotein-based functional ingredients from legume seeds anduncovering how seed growth influences protein functionality. Inthis work, we will connect the field of food science andagronomy to bridge the “field-to-functionality” knowledge gapsof legume protein, the most widely used class of plant proteinas food ingredients.