Laura previously completed her BSc in Food Science at the University of Guelph, minoring in Nutrition and Nutraceutical Sciences. Laura’s current research aims to develop new plant-based dairy products capable of accurately mimicking conventional dairy cheeses, such as the melting and stretching properties. She will be focusing on how protein particle size affects functionality in plant-based cheeses, as well as how these proteins can be physically, chemically, and biologically modified to optimize their behaviour. As the global demand for protein continues to increase, the transition to more plant-based protein sources could be a potentially feasible solution to meeting these needs. Laura is interested in finding attainable ways to transition current food systems in a more sustainable and equitable direction, whilst still meeting the nutritional demands of the growing population.

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