Laurice Pouvreau

Laurice Pouvreau is a researcher in the Department of Food Technology at Wageningen University & Research. Their work focuses on plant-based protein optimization, flavor analysis in pulses, and innovative food structuring techniques like 3D printing. Active collaborations span agricultural biotechnology and industrial food applications.

• Current Projects: Flavor Expression, Integrated Taste Modeling, SUS-PRINT for plant-based food structuring
• Research Pillars: Alternative proteins, Off-flavor mitigation, High-throughput seed analysis

Key contributions include GWAS studies for faba bean improvement and texture engineering of aquatic protein products. They frequently present at academic and professional forums, emphasizing clean label solutions and plant protein functionality.

Notable methodologies: Near-Infrared Spectroscopy for seed quality assessment, gelation property investigations for commercial plant proteins, and sensory-instrumental flavor analysis frameworks.