The Science of Alt Protein: Application-driven design of plant protein gels
Event description
Plant-protein gels are heterogeneous, multifunctional matrices that impart texture, serve as encapsulation vehicles, and enable nutrient delivery. This talk, from GFI grantee Dr. Da Chen, compares strategies for tailoring their molecular and microstructural features via polysaccharides, phenolic compounds, minerals, and proteases, and delineates structure–function relationships with texture, mouthfeel, and nutritional performance of end products. Particular attention is given to protease-mediated modifications that relate gel architecture to viscoelasticity and digestibility.
Meet the speaker
Da Chen, PhD
ASSISTANT PROFESSOR, DEPARTMENT OF FOOD SCIENCE
PURDUE UNIVERSITY
Dr. Da Chen joined Purdue’s Department of Food Science in Fall 2023, following a prior appointment as an Assistant Professor at the University of Idaho. Before becoming a faculty member, he completed postdoctoral training at The Ohio State University and Purdue University. He also spent approximately four years at the University of Auckland (New Zealand) as a graduate student.
His research program focuses on structural modification of plant proteins to advance the manufacture, accessibility, and consumption of plant-based foods. He investigates protein structure–function relationships from the molecular to product scale using techniques such as extrusion, rheology, microscopy, spectroscopy, and scattering. His work has been supported by federal agencies, organizations, and industry partners.
Upcoming events
View all events
How alternative protein companies can work with the U.S. National Laboratories
Join us to learn ways alternative protein companies can work with the U.S. National Laboratories.
High-Impact Giving Strategies for Reducing Biodiversity Loss
GFI joins Giving Green to discuss how strategic philanthropy can help address biodiversity loss.
Future Food-Tech San Francisco – Breaking Barriers to Scale: Cost, Efficiency, and De-Risking Bioprocessing
From modular systems to shared infrastructure, the future of bioprocessing is getting real. Join GFI’s Amanda Hildebrand at Future Food-Tech San Francisco as she moderates a dynamic breakout session on…
Bruce Friedrich at Politics & Prose
Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food—and Our Future – with Nicolás Rivero.
Bruce Friedrich at Johns Hopkins University: Meat — a homecoming conversation
Event description Co-hosted with the Center for a Livable Future (based at the Johns Hopkins Bloomberg School of Public Health), this event is a chance to connect the dots between…
Alternative Protein Symposium: Bridging Science and Society
Join Bruce Friedrich and our Alt Protein Project leaders from NC State, Duke University, and Virginia Tech at the Alternative Protein Symposium: Bridging Science and Society.
Animal-Free Meat: The Next Agricultural Revolution
Come learn how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, no animals required.
