Siddharth Sharan

Siddharth Sharan is a Researcher at the Department of Food Science, Design and Consumer Behavior, University of Copenhagen. His work focuses on advancing methodologies for analyzing food ingredients, particularly plant-based proteins. Contact: siddharth.sharan@food.ku.dk.

Research interests span:

• Protein Functionality: Investigating molecular characteristics and analytical techniques.
• Food Processing: Optimizing industrial conditions for legume-based ingredients.
• Statistical Analysis: Developing tools for food quality assessment and ingredient functionality.

Recent publications (2021-2022) emphasize fava bean processing, protein characterization methods, and statistical modeling in food science. Trends indicate a strong focus on sustainable plant proteins and data-driven quality evaluation.