The “WaterSmartFat” project, carried out at the Wrocław University of Economics and Business, took first place and has received funding in the second edition of the #NestleDlaNauki programme. This confirms that research conducted at WUEB is recognised where practical application matters.
The project “WaterSmartFat: Ternary plant based emulgels and oleogels as a breakthrough strategy for reducing the water footprint in food production” took first place and received PLN 40,000 in funding in the second edition of the #NestleDlaNauki programme organised by Nestlé. Support for the project shows that research developed at WUEB responds to current challenges related to food production, sustainability and the responsible use of resources.
The project is carried out by a team representing the Department of Biotechnology and Food Analysis and includes Professor Joanna Harasym, scientific supervisor of the project, Oliwia Paroń, MSc Eng, doctoral researcher, and Szymon Juchniewicz, PhD Eng. The research focuses on developing plant based fat structures that may support more efficient water use in food production.
