Skip to main content
UMass Collegiate M The University of Massachusetts Amherst
  • Visit
  • Apply
  • Give
  • Search UMass.edu
College of Natural Sciences College of Natural Sciences

Main navigation

  • Academics
    Undergraduate programsGraduate programsCertificate programsFlexible and online learningAll academic programsCourses
    See all departments
    AdvisingStudent resourcesScholarshipsDegree requirementsCareer Center
  • Research
    Research centers & institutesUndergraduate researchGreenhousesIndustry partnershipsResearch supportCNS Bridge and Seed Funding (BSF) programScientific glassblowing laboratory
  • Campus & Outreach
    Diversity, Equity & InclusionOffice of Student Success & DiversityEureka!Community ConnectionsGivingCenter for Agriculture, Food, and the EnvironmentUMass Extension
  • About
    NewsStoriesEventsPeopleMeet the leadershipBuildings and facilitiesContact
    Information for faculty & staffInformation for alumni

Breadcrumb

  1. Home
  2. About
  3. Directory
Image
Man with white shirt and brown glasses

Lutz Grossmann

Assistant Professor

Contact details

Contact

Email: lkgrossmann [at] umass [dot] edu
Phone: (413) 545-0504

About

Using science and engineering to understand, improve, and create sustainable food materials.

 

My group Sustainable Food Materials focuses on maintaining and improving the quality characteristics of food ingredients with increased sustainability. We envision that everyone enjoys eating healthy and sustainable foods – eating is happiness in viscoelastic structures! At the moment, we are mainly working with proteins from plant and microbial sources. We aim to:

  1. Unleash the potential of novel protein-rich raw materials for foods, such as from microbial and fungi sources. We are working with novel single cells that have the potential to grow on non-arable land and are not competing with traditional energy resources.
  2. Establish downstream processing approaches for these novel raw materials. We focus on obtaining technofunctional proteins by physical processing and understanding how downstream processing affects the protein functionality.
  3. Understanding the technofunctional behavior of proteins based on molecular and physicochemical properties to obtain material-science blueprints that help to design food processes that yield desired functionality and structures.
  4. Structuring proteins by processes such as extrusion processing, to produce more functional fibrous structures at lower temperatures that resemble that of meat more closely.

Please visit the homepage to learn more about the Grossmann lab: Homepage Link

Related departments

  • Food Science

Site footer

College of Natural Sciences
  • X
  • Find us on Facebook
  • Find us on YouTube
  • Find us on LinkedIn
  • Find us on Instagram
Address

101 Stockbridge Hall
80 Campus Center Way
Amherst, MA 01003-9248
United States

Phone number
(413) 545-2766

Info for...

  • Current students
  • Faculty and staff
  • Alumni

Academics

  • Explore our programs
  • Departments

The college

  • About CNS
  • News
  • Events

Contact

  • Contact CNS
  • Directory

Global footer

  • ©2025 University of Massachusetts Amherst
  • Site policies
  • Privacy
  • Non-discrimination notice
  • Accessibility
  • Terms of use