Breeding peas and sorghum for plant-based meat
Dr. Thavarajah is breeding organic pulse and cereal crops for improved protein biofortification as part of better plant-based meat products.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: Crop development
This project establishes a breeding program that optimizes crops for plant-based meat. Specifically, the research identifies genetic markers for protein quality to accelerate future crop breeding. It also develops a two-component protein isolate for use in plant-based meat.
This work develops protocols for breeding crops with higher protein content, selecting pea and sorghum cultivars with superior nutrition and functionality for use in plant-based meat.
Dr. Dil Thavarajah
Associate Professor, Clemson University, USA
Dr. Thavarajah operates an organic breeding program for pulses and cereal crops. She applies biofortification to combat malnutrition and noncommunicable diseases. Her work also combines genome-wide analysis with nutritional sciences in nutrigenomics.
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Optimizing peas and sorghum for plant-based meat
GFI research grant recipient and pulse crop physiologist Dr. Dil Thavarajah is breeding organic field pea and sorghum to create sustainable, high-quality protein sources for plant-based meat.