Lutz Grossmann

Lutz Grossmann is an Assistant Professor and Fergus Clydesdale Endowed Chair in Food Science at the University of Massachusetts Amherst. He directs the Honors Program and leads the Sustainable Food Materials Lab. His research focuses on sustainable ingredient processing using plant and microbial proteins, with emphasis on downstream processing, protein functionality, and food material science.

Education: B.Sc. and M.Sc. in Food Science from the University of Hohenheim, Germany, followed by a Ph.D. on single cell proteins. His work aims to create sustainable food alternatives through innovations in protein structuring, extrusion processing, and microbial fermentation.

Research Interests: Designing protein-rich materials for meat/dairy alternatives, optimizing extraction techniques for alternative proteins, and understanding protein behavior under processing conditions. Key areas include single-cell protein cultivation, functionalizing plant-based ingredients, and reducing fossil fuel use in food manufacturing.

Lab Activities: The Grossmann Lab uses advanced processing equipment and analytical techniques, collaborating on projects funded by the Good Food Institute. Current studies include mycoprotein fermentation, pea protein fractionation, and tenderization of plant-based meat alternatives.

Students and Collaborations: Supervises multiple graduate students (e.g., Kunjal Bhagat, Marissa Rizzi) working on topics like plant-based cheese, high-moisture meat analogs, and fungal protein valorization. The lab actively recruits MS/PhD candidates and hosts visiting scholars.