The Science of Alt Protein: Enzymatic treatment of hemp for highly functional plant-based meat ingredient in commercial manufacturing
Senay Simsek, PhD
Purdue University
Event description
Join us for a presentation from Dr. Simsek, whose research sits at the intersection of crop quality and food innovation. Her work focuses on understanding the structure–function relationships of proteins and carbohydrates, expanding the use of grain-derived functional ingredients, and developing value-adding strategies for agricultural by-products. By exploring carbohydrates, proteins, and dietary fiber, Dr. Simsek’s research helps increase utilization of crops while identifying innovative applications for the food industry.
In this webinar, Dr. Simsek will share insights from her GFI-funded project on enzymatic treatment of hemp by-products. This project aims to create hemp-based protein ingredients with improved functionality for plant-based meat, incorporating dietary fiber while reducing antinutrients. Her findings provide a pathway to transforming agricultural by-products into high-value ingredients for sustainable food manufacturing.
Meet the speaker
Senay Simsek, PhD
PROFESSOR & HEAD, DEAN’S CHAIR IN FOOD SCIENCE
DEPARTMENT OF FOOD SCIENCE, PURDUE UNIVERSITY
Dr. Simsek joined the faculty at Purdue University and the Department of Food Science in 2021. She serves as the Head of the Department of Food Science and is Dean’s Chair in Food Science. Her research focuses on the integration of cereal quality with the structure-function relationships of carbohydrates; expanding utilization of grain-derived and carbohydrate functional ingredients in the baking industry, value-adding strategies for cereal and legume by-products; and the investigation of carbohydrates and fiber components of grains and legumes to increase utilization while finding new and innovative applications for carbohydrates in the food industry.
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