LECTURE-01|| INTRODUCTION TO COMPLEX ANALYSIS

UNSW engineers have created a plant-based cheese that melts, stretches and browns like the real thing, paving the way for more realistic dairy and meat alternatives! While plant-based alternatives have been on the market for many years, some of today’s products fail to effectively deliver the nutrition promised on the label and lack the sensory properties of dairy-based products. Researchers led by Prof Cordelia Selomulya are actively working to change that, by layering plant-based proteins with