Guido Sala

Guido Sala is an Assistant Professor at Wageningen University & Research's Department of Physics and Physical Chemistry of Foods within the School of Food Sciences. His research focuses on plant-based food systems, meat analogues, and sensory perception mechanisms. As VLAG Teacher and active PhD co-promotor, he directs multiple projects on protein microstructure and texture design.

His primary research interests include Sensory Properties of Plant-Based Foods, Meat Analogue Development, and Food Tribology. Key investigations explore how protein matrices (pea, whey, casein), starch modifications, and fat/oil structuring influence lubrication, texture, and sensory perception in vegan alternatives. Recent work examines oil droplet engineering in meat analogues and gas bubble strategies for fat replacement in dairy systems.

Analysis of his 15 most recent publications (2024-2026) reveals strong emphasis on plant-based texture optimization, with recurring themes in protein-starch interactions, fat mimicry techniques, and sensory-tribological correlations. Over 80% of his work involves collaborative teams from Wageningen's Food Physics group, targeting industrial applications in meat/dairy alternatives.

• Lead supervisor for 11 PhD candidates including Xinran Yu (cheese analogues) and Ning Li (tribology-based texture design)
• Principal investigator on 17 active/funded projects totaling €2.3M in food structure research

He directs the Plant-Based Texture Optimization Lab, specializing in microstructural characterization (rheology, microscopy, tribology) of alternative protein systems. Current initiatives include EU-funded projects on pea protein functionality and meat analogue juiciness enhancement through particle engineering.