Biography:
Adam Douch studied Nutrition at the University of Nottingham and University of Nottingham Malaysia Campus for his undergraduate. He received his honors in 2019 and started his Masters in 2021. His masters focused around creating databases of underutilised plant protein sources and looking at their protein composition before and after cooking. He then started his PhD in 2022 on the joint scholarship program between the University of Adelaide and the University of Nottingham. He continued his research around plant protein sources, but now observes the relationship between flavour generation and protein complex.
Title : Descriptive sensory analysis of Plant-Based Meat Alternatives (PBMA) made from diverse Texturised Vegetable Proteins (TVP).