Electrospinning plant protein fibers


Dr. Perrechil Bonsanto is exploring a process to create 3D plant-based meat products from electrospun nanofibers.


TECHNOLOGY SECTOR: End product formulation and manufacturing

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Project aims

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.

Principal researcher

Gfi grantee dr. Fabiana perrechil bonsanto, professor, federal university of são paulo (unifesp), brazil

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.

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GFI Brazil’s plant-based meat resources

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