Identifying pea protein off flavors
Learn about Dr. Jian Li’s work at Beijing Technology and Business University to identify off flavors in pea protein and improve plant-based meat.
Industry
Designing cost-effective bioreactors
Learn about Dr. Marianne Ellis’s work at University of Bath to reduce the cost of bioreactors for cultivated meat production.
3-D printing bioinks
Learn about GFI grantee Dr. Sara Oliveira’s work 3D bioprinting scaffolds for cultivated meat the International Iberian Nanotechnology Laboratory in Portugal.
Fermenting flavor bases
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
Proteins under pressure
Learn about Dr. Ciara McDonnell’s work to establish high-pressure processing and high-pressure thermal processing parameters for plant proteins.
Functional protein fractions
GFI grantee Ms. Miek Schlangen is making functional protein fractions for plant-based meat at Wageningen University in The Netherlands.
Characterizing bean proteins
Dr. Caroline Mellinger at The Brazilian Agricultural Research Corporation (EMBRAPA) is exploring bean protein as ingredients for plant-based meat.
Muscle-like structures from pulse proteins
Learn about Dr. Zata Vickers’s research to develop muscle-like structures from pulse proteins to improve the texture of plant-based meat.
Microstructure engineering
Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.
Optimizing media for chicken cells
Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.
