Texturizing proteins and fiber
GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.
Industry
Breeding peas and sorghum
Learn about Dr. Dil Thavarajah’s work at Clemson University to breed organic pulse and cereal crops for improved protein biofortification.
Creating fiber-like structures
Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.
Integrating sensors into extrusion
Learn about Dr. Filiz Koksel’s work at the University of Manitoba to integrate sensors into plant-based meat extrusion.
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.
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.
