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
Developing continuous cell lines for cultivated seafood
Dive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development.
Business of Alt Protein: The Science of Charisma for Founders, Leaders, and Professionals
Join charisma expert Olivia Fox Cabane, who will share research-backed techniques for building trust, communicating with confidence, and increasing your influence in high-stakes interactions.
The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalability
Learn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable.
The Future of Meat: Technology, Sustainability, and the Meats of Tomorrow
Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET.
