Electrospinning plant protein fibers
Dr. Perrechil Bonsanto is exploring a process to create 3D plant-based meat products from electrospun nanofibers.
PRODUCTION PLATFORM: Plant-based meat
TECHNOLOGY SECTOR: End product formulation and manufacturing
This project will use electrospinning to produce 3D alternative meat products, which would provide an alternative to conventional methods of structuring plant-based meat like extrusion. This work includes assessing the mechanical properties and microstructures present in electrospun products.
The resulting improvements will create better production methods for structuring thick cuts of plant-based meat.
Dr. Fabiana Perrechil Bonsanto
Professor, Federal University of São Paulo (UNIFESP), Brazil
Dr. Perrechil Bonsanto’s expertise lies in the interactions between proteins and polysaccharides, including plant proteins, and their application in the development of gelled structures and emulsions. She is also experienced with both microemulsions and encapsulation systems for bioactive compounds.
GFI Brazil’s plant-based meat resources
GFI Brazil has produced several resources to better understand the alternative protein industry in Brazil.
Learn about Dr. Xiaonan Sui’s research to engineer connective tissues from plants at the Northeast Agricultural University in China.
Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.
Learn about Dr. Zata Vickers’s research to develop muscle-like structures from pulse proteins to improve the texture of plant-based meat.
Explore research opportunities
Hybrid products are a promising means to improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate…
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…
Check out related resources
The science of plant-based meat
Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.
Research Labs Database
Use GFI’s Research Labs Database to find laboratories where public alternative protein science is being conducted today.
Advancing solutions for alternative proteins
Explore commercial whitespaces, research gaps, technological needs, and investment priorities at each stage of the alternative protein value chain.