The Science of Alt Protein: Structuring plant-based whole muscle cut analogs
Event speaker
Dr. Mario Martinez
Associate Professor and Sapere Aude Research Leader at the Department of Food Science, Aarhus University, Denmark
Webinar description
Traditional meat consumers represent the largest consumer segment and, therefore, plant-based foods resembling meat in taste and texture have the best chance for widespread adoption. In this presentation, Dr. Mario Martinez, Associate Professor at Aarhus University and GFI grantee, will provide methods to unlock the fabrication of plant-based whole-muscle cut analogues using less refined plant protein fractions and scalable technologies (e.g., extrusion). Results from minimal processing will highlight the structuring synergies among endogenous components (e.g., polysaccharides and minerals) and exogenous ones (fabricated fillers). Finally, the in vivo sensory description of these sustainably produced food structures will be discussed.
Meet the speaker
Mario Martinez, PhD
Associate Professor and Sapere Aude Research Leader at the Department of Food Science, Aarhus University, Denmark
Mario Martinez is Associate Professor and Sapere Aude Research Leader at the Department of Food Science at Aarhus University in Denmark. His research program focuses on translational biopolymer science, approaching the structure and function of food biopolymers, their binding potential to plant secondary metabolites, the elucidation of their complex structural biochemistry, and their food structuring behavior. During the last years, his team has also worked on the fundamental aspects related to the structuring technologies of semi-solid plant-based foods, as well as the establishment of green derivation routes of polysaccharides into high-performing biomaterials.
Upcoming events
View all events
National FFA Convention & Expo
Event description The National FFA Convention & Expo is all about growing the next generation of leaders—and so is GFI. That’s why Jeremy Eltz, Ph.D., GFI’s Education and Workforce Development…
Sustainability from farm to fork: pulse grower practices
Join GFI and Pulse Canada for The Pulse Chain, a three-part webinar series spotlighting Canadian and U.S. pulse growers at the heart of sustainable protein innovation. Hear firsthand how pulses…
Cell growth modeling review for cultivated meat production: Recommendations to improve techno-economic models
Join report authors to learn what current data reveal, where critical gaps remain, and the research priorities shaping more accurate and scalable techno-economic models for cultivated meat production.
COP30: United Nations Climate Change Conference
COP30 Belém brings the world together at a critical moment for global transformative climate action. Join GFI and other alternative protein experts at this historic event!
Supporting growers and rural communities: resilience through protein diversification
Event description This fall, GFI and Pulse Canada are partnering to launch The Pulse Chain: From Growers to Global Protein Markets, an interactive webinar series that brings growers and food…
The Science of Alt Protein: Application-driven design of plant protein gels
Discover how application-driven design of plant protein gels can unlock new possibilities in texture, mouthfeel, and nutrition.
New Proteins webinar
From pulses and fungi to fermentation and marine innovations, new protein sources are transforming product development. Join GFI’s Abby Sewell for a look at what’s shaping the future of protein.
The 7th Industrializing Cultivated Meat & Seafood Summit
GFI’s Elliot Swartz, Ph.D., will share insights at the 7th Industrializing Cultivated Meat & Seafood Summit in Boston. Join Elliot and other experts as they discuss R&D innovations that can…
