Patricia Duque Estrada

Patricia Duque Estrada serves as Assistant Professor in the Department of Food Science at the University of Copenhagen, Denmark, specializing in the Food Analytics and Biotechnology section. Her research focuses on enhancing plant-based protein quality through advanced processing techniques, addressing critical challenges in sustainable food systems and nutritional science. Based at Rolighedsvej 26 in Frederiksberg, she actively contributes to the university's mission of innovative food research.

Her primary research domains include plant protein chemistry, extrusion processing, fermentation technology, and sustainable food systems development. She investigates how processing methods affect protein oxidation, satiety, and nutritional quality, with particular emphasis on legumes like faba bean and pea. Her work bridges food science and human nutrition to develop viable alternatives to animal proteins, examining both technical functionality and environmental implications of processing technologies.

Analysis of her 2023-2025 publications reveals a strategic focus on alternative protein sources, with significant contributions to mycoprotein development and legume-based protein optimization. Her research integrates proteomics, food chemistry, and clinical nutrition to solve practical challenges in protein quality and sustainability. This work demonstrates strong interdisciplinary collaboration across European institutions, with publications in high-impact journals including Food Chemistry and npj Science of Food.

Dr. Duque Estrada maintains active research collaborations evidenced by her co-authorship on multiple interdisciplinary studies. Her work has gained notable recognition through citations in patents and Wikipedia pages, indicating tangible real-world applications. She utilizes the University of Copenhagen's Food Analytics and Biotechnology facilities for her experimental work on protein characterization and processing optimization.