The Science of Alt Protein: Bridging functionality gaps through hybrid food design
Nesli Sozer, PhD
VTT Technical Research Centre of Finland
Event description
Hybrid foods combine plant-derived ingredients with products of cellular agriculture to address persistent sensory, nutritional, and functional limitations of current alternative proteins. This seminar, given by Professor Nesli Sozer of VTT Technical Research Centre of Finland, will give an overview of hybrid food design from a technological perspective, focusing on how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products.
Dr. Sozer will explain the functionality spectrum of plant and single-cell proteins, highlighting their complementary roles in texture formation, flavor generation, nutritional quality, and processability. Case studies will include biomass–plant protein hybrids, precision-fermentation-derived lipid and heme ingredient integration, co-cultivation strategies involving oleaginous and flocculating microorganisms, and emerging combinations of plant cell cultures with microbial biomass. Particular attention will be given to the scientific principles underlying ingredient interactions, process design, and opportunities for developing hybrid products with improved sensory performance and nutritional value.
Meet the speaker
Nesli Sozer, PhD
PROFESSOR
VTT TECHNICAL RESEARCH CENTRE OF FINLAND
Professor Nesli Sozer is a renowned expert in food processing with over 25 years of experience. Her research focuses on plant-based foods and dietary fibers, resulting in numerous patents, awards, and commercially successful innovations. Notably, one of the patents she co-invented led to the creation of a recent spin-off company, Happy Plant Protein, which develops sustainable, high-quality plant protein solutions. Throughout her career, she has been dedicated to advancing plant-based food systems that are affordable, nutritious, and appealing in taste and texture.
At VTT Technical Research Centre of Finland, Professor Sozer leads interdisciplinary research initiatives aimed at diversifying protein production and advancing sustainable food systems. She currently leads the Global Centre for Food Innovation and Diversification to Advance the Bioeconomy, co-funded by the U.S. National Science Foundation, Business Finland, and the Research Council of Finland. The centre investigates hybrid food innovations that integrate plant-based and cellular agriculture technologies to bridge sensory, nutritional, and functionality gaps between plant- and animal-derived foods.
She also coordinates the EU-funded Sustain-a-Bite project, which develops resource-efficient and minimally processed technologies for nutrient-dense plant-based foods, and leads the CBE JU-funded PROSCALE project, which focuses on scaling up single-cell protein production through continuous fermentation. The project has been awarded the prestigious STEP Seal in recognition of its strategic relevance and innovation potential.
From 2019 to 2024, Professor Sozer served as Chair of the Healthgrain Forum, an association committed to promoting science-based concepts that unlock the full health-promoting potential of the entire grain food production chain to deliver healthy, convenient, and appealing food products.
With a career devoted to pioneering sustainable food innovations, Professor Nesli Sozer continues to contribute to shaping the global future of nutritious, accessible, and environmentally responsible food systems.
Upcoming events
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From Planning to Competitive Proposal: Advancing Alternative Proteins Planning Grants Information Session
Join us to gain a clear understanding of the program and how to position your work for larger-scale funding.
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Take a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients.
The Science of Alt Protein: Bridging functionality gaps through hybrid food design
Join us to learn how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products.
Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins
Join us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins.
