Stacking plant protein sheets
Years active: 2021Dr. Yu is exploring a novel and scalable process to recreate the texture of thick animal meats by stacking layers of plant protein sheets.
End product formulation & manufacturing
Turning mushrooms into fish
Years active: 2021Learn about Dr. Olga Lucia Mondragon-Bernal’s research to biomimic fish fillets with fungal proteins at Federal University of Lavras (UFLA).
Melt-spinning marbled meat
Years active: 2021Learn about Dr. Jay Park’s research on fiber melt spinning to biomimic intramuscular fat marbling in alternative proteins at UMass Lowell.
Faba–koji hybrid protein systems
Years active: 2025This project seeks to improve plant-based meat fiber formation and structure by co-extrusion of faba and koji.
Sunflower byproducts for sustainable food
Years active: 2024This project uses sustainable processing to transform sunflower meal into a protein-rich, eco-friendly ingredient for human food.
Seaweed proteins for cultivated meat (SeaToMeat)
Years active: 2024This project generates low-cost, high-performance hydrolysates from seaweed proteins for cell culture media to support cultivated meat production.
Green downstream processing
Years active: 2024This research project intends to develop an innovative approach for downstream processing of precision fermentation biomasses.
Plant-based marbled meats
Years active: 2023This project aims to address a critical gap in the production of meat alternatives by developing marbled plant-based meats.
Understanding cooling die scalability and protein texturization
Years active: 2023The project aims to design practical variations of extruder cooling dies and study the impacts of cooling gradient, die dimensions, and mass flow rates.
Sustainable chicken mushroom mycelia production technology
Years active: 2023Development of sustainable production technology for the manufacturing of high-quality chicken mushroom mycelium as a future meat substitute.
