Margarita Monge-Morera

About her:

Margarita Monge-Morera works as a PhD student since 2016 at the Laboratory of Food Chemistry and Biochemistry under the supervision of Prof. Jan Delcour and Dr. Marlies Lambrecht at KU Leuven. She obtained a bachelor degree in Food Technology at the University of Costa Rica and a master degree in Food Technology at Wageningen University. Currently, she is investigating the design of egg and cereal proteins into fibrillary structures under food processing conditions. Her research focusses on the extraction of fibrillary structures from heat-treated food proteins as well as methods and/or processing conditions to steer the level and morphology of egg white and wheat gluten proteins

About her talk:

 “Heating hen egg white proteins assembles them into protein fibrils”

The extraction procedure and the characterization of amyloid protein fibrils derived from boiled hen egg white will be discussed. New insights will be given about the presence of amyloid protein fibrils in boiled hen egg white and its potential implications for food products containing eggs.