Breeding peas and sorghum for plant-based meat
2019-2022
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
Project aims
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.
Principal researcher
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.
Page
Research grants
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
View related grant projects
Characterizing quinoa protein
Learn about Dr. Ofir Benjamin’s research characterizing quinoa protein for plant-based meat production at Tel Hai College.
Valorizing agricultural side streams
GFI grantee Dr. Marieke Bruins at Wageningen University in the Netherlands is valorizing agricultural side streams for alternative proteins.
Exploring cassava leaf proteins
GFI is exploring cassava leaf proteins with Dr. Ana Carla Kawazoe Sato at Brazil’s University of Campinas.
Scaling cashew apple supply
GFI grantee Dr. Dionisio is researching cashew apples as a raw material for plant-based meat and solving scale-up challenges in the supply chain.
Explore research opportunities
-
Cultivated
-
Fermentation
-
Plant-Based
Catalog of animal meat flavors
Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of…
-
Cultivated
-
Plant-Based
Animal-free, non-recombinant albumin and transferrin for cultivated meat
The identification of non-animal, non-recombinant proteins with similar functionality to serum albumin and transferrin will lead to major cost reductions in cell culture media development, facilitating progress toward achieving price…
-
Plant-Based
Plant-based protein makerspaces
Plant-based protein makerspaces would be publicly available spaces where interested members of the public could learn, experiment, and work collaboratively on projects related to plant-based proteins. They could offer access…
Blog
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.
