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.
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
View related grant projects
Learn about Dr. Ofir Benjamin’s research characterizing quinoa protein for plant-based meat production at Tel Hai College.
GFI grantee Dr. Marieke Bruins at Wageningen University in the Netherlands is valorizing agricultural side streams for alternative proteins.
GFI is exploring cassava leaf proteins with Dr. Ana Carla Kawazoe Sato at Brazil’s University of Campinas.
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
To expand the technical talent pipeline, various players in the alternative protein field should reach out to scientists and engineers in relevant disciplines (e.g., biotech, biopharma, and food science) to…
To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts. An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will…
A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from…
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.