The Science of Alt Protein: Characterization of extruded plant-based meats using ultrasonics
Dr. Filiz Koksel
Assistant Professor of Food Processing, Food and Human Nutritional Sciences Department, Faculty of Agricultural and Food Sciences, University of Manitoba
Webinar description
Low-intensity ultrasound waves are used as a tool to non-destructively provide information on the mechanical properties of soft media, including soft foods such as bread dough and noodles. This technique has never been used to characterize extruded foods. In this seminar, Dr. Filiz Koksel of the University of Manitoba will discuss her GFI-funded research to obtain real-time ultrasonic information on extruded plant-based meats and link this information to the physical (i.e., textural) and nutritional quality (i.e., protein digestibility) of the end-product.
Meet the speaker
Dr. Filiz Koksel
ASSISTANT PROFESSOR OF FOOD PROCESSING, FOOD AND HUMAN NUTRITIONAL SCIENCES DEPARTMENT, FACULTY OF AGRICULTURAL AND FOOD SCIENCES, UNIVERSITY OF MANITOBA
Dr. Filiz Koksel is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba. Dr. Koksel is a food scientist with expertise in food processing and non-destructive assessments of food quality, and her research program aims to tackle issues related to an ever-increasing demand for sustainable, high-quality plant-based foods. Dr. Koksel’s creativity in exploring new approaches in these areas is particularly noteworthy as her program is at the interface between food processing and materials science. To bring Canadian crops from the field to our tables, Dr. Koksel’s program looks at several operations – such as milling, mixing, sheeting, baking, texturization, and extrusion – to transform these crops into foods with superb palatability and nutritional value. Since 2017, she has secured >$1.4M in research funding as PI or co-PI and >$2.3M as co-investigator to establish a thriving research program at the University of Manitoba. She has also mentored and contributed to training 30+ highly qualified personnel, including K-12, undergraduate, and graduate students, postdoctoral fellows, research associates, and visiting scholars.
Upcoming events
View all events
Agri-Food Systems Summit
GFI is pleased to partner with Climate Action for the Agri-Food Systems Summit, returning to COP28 in technical collaboration with the UN Food and Agriculture Organization. Convening 400 global stakeholders…
Ask GFI: Alt Protein Careers
Are you interested in working in alternative protein? Join SciTech academic community coordinator, Asia Sheehab, to learn more about pursuing an academic or industry career in this rapidly growing field.
The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein products
Join GFI and nutrition experts from dsm-firmenich, an ingredient and solution supplier for the food and beverage industry, for a seminar focused on nutritional considerations for alternative protein product development…
The Science of Alt Protein: Adipocyte bioprinting to improve the flavor of cultivated meat products
Learn how Dr. Abbott and her team are 3D printing adipocytes into the intramuscular space to improve the flavor and texture of cultivated meat products.
Reimagining meat: Career pathways for food and nutrition scientists in the alternative protein field
The IAFNS Innovation Showcase will feature a session describing career pathways for food and nutrition scientists in the alternative protein field.
Fermentation-Enabled Alternative Proteins Summit
Attend the summit with GFI’s Adam Leman, Ph.D., for an in-depth exploration of the latest technical and commercial insights in the fermentation industry.
