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.
Ingredient optimization
Seaweed proteins for cultivated meat
Years active: 2024This project generates low-cost, high-performance hydrolysates from seaweed proteins for cell culture media to support cultivated meat production.
Upcycling wheat bran for fermentation
Years active: 2024This project called Wheat-UP will upcycle wheat bran into new ingredients for hybrid foods using oils from yeast and mycelium protein biomass.
Microalgae for sustainable cultivated meat
Years active: 2024This project uses microalgae to recycle mammalian cell culture media and create amino acids for growth supplements for cultivated meat production.
Green downstream processing
Years active: 2024This research project intends to develop an innovative approach for downstream processing of precision fermentation biomasses.
Upcycling of side streams
Years active: 2024Over 20% of plant protein is underutilized. This project addresses that challenge by developing more efficient protein recovery.
Reimagining soy: flavor and function
Years active: 2024This project upcycles non-GMO soybean meals into premium ingredients with improved flavor and function through innovative processing.
Extrusion-assisted canola protein extraction
Years active: 2024Canola meal will be processed by extrusion to extract protein that will be concentrated and dried to form a high-quality protein ingredient.
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.
