DRIFT-FOOD research team members, Diana Baigts-Allende, ERA Chair Holder, and Ali Kozlu, junior researcher, have participated in the 20th Food Colloids Conference in Granada (March 22-26, 2026).

This global event brings together experts from academia and industry to share the latest advances in food colloids, with a strong focus on sustainable systems (insects, plant- and microbial-based), their characterization, and applications in food delivery. The conference also explores the growing role of AI and digital technologies in advancing interdisciplinary food research.

Our contributions:

• Ortiz-Solis, E.; Kozlu, A.; Martin del Campo, S.T.; Baigts-Allende, D.K. – Protein emulgels enhanced by low-intensity pulsed electric field (PEF) pre-treatment
• Kozlu, A.; Baigts-Allende, D.K. – Design of dairy-free custard using Alphitobius diaperinus protein as a structuring agent

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