Miss Kinza Mukhtar

PhD student

UNSW Sydney

My research interests lie in sustainable food systems and the development of plant-based protein ingredients, with a particular focus on fava bean proteins. I am interested in understanding and improving protein functionality (e.g., solubility, emulsification, and digestibility) using green processing technologies such as ultrasound. My work also explores structure–function relationships in plant proteins, including how processing-induced modifications influence physicochemical and nutritional properties. Additionally, I am interested in the design of functional food systems, particularly for nutrient delivery (e.g., vitamin D encapsulation) and targeted health applications such as improving nutrition for ageing populations. More broadly, my research aims to contribute to the development of sustainable, acceptable, and nutritionally enhanced plant-based foods to support global food security and environmental sustainability.