Lutz Grossmann is an Assistant Professor in the Food Science Department at UMass Amherst since 2021. He graduated with a Ph.D. in food science from the University of Hohenheim in Germany. He also holds a BS and MS degree in Food Science and Biotechnology. He is especially interested in combining upstream and downstream processing technology with molecular, physicochemical, and engineering concepts to create food textures with plant and microbial proteins that are nutritious, sustainable, and tasty. His research is funded by USDA, and the Good Food Institute.