Enzymatic treatment of hemp ingredient
2022 – 2024
Dr. Simsek aims to provide value-adding strategies through enzyme modification for hemp processing by-products. This project will develop hemp-based protein ingredients with functional dietary fiber and reduced antinutrients.
Production platform: Plant-Based
Technology sector: Ingredient optimization
Project aims
Dr. Simsek aims to provide value-adding strategies through enzyme modification for hemp processing by-products. This project will develop hemp-based protein ingredients with functional dietary fiber and reduced antinutrients.
Principal researchers
Dr. Senay Simsek
Professor & Head, Dean’s Chair in Food Science, Department of Food Science, Purdue University
Dr. Simsek’s research focuses on integrating crop quality with the structure-function relationships of proteins and carbohydrates. Her work focuses on expanding the utilization of grain-derived functional ingredients in the food industry and value-adding strategies for agricultural by-products. Dr. Simsek’s work explores carbohydrates, proteins and dietary fiber to increase utilization while finding new and innovative applications in the food industry.
Dr. Dharmendra Mishra
Associate Professor, Purdue University
Research Grants program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.