Exploring cassava leaf proteins

2020-2021

Dr. Ana Carla Kawazoe Sato at the University of Campinas is extracting protein from cassava leaves for plant-based meat production.

PRODUCTION PLATFORM: Plant-based

TECHNOLOGY SECTOR:  Crop development

Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

This project aims to increase the extraction yield of protein from cassava leaves and to produce cassava leaf protein fractions for plant-based meat.

This work will advance our understanding of the potential utility of protein from leaves. By valorizing a waste stream, this work would improve the environmental sustainability and reduce the cost of plant-based meat ingredients.

Principal researcher

Dr. Ana carla kawazoe sato, assistant professor, university of campinas, brazil

Dr. Ana Carla Kawazoe Sato

Assistant Professor, University of Campinas, Brazil

Dr. Kawazoe Sato leads a team with expertise in improving the functionality of plant proteins via various technologies. She has extensive experience in protein extraction from pulses and waste streams.

Strategies for improving the functionality of plant proteins

Learn more from Dr. Sato in this webinar presentation, “Estratégias para a melhoria da funcionalidade das proteínas vegetais” (in Portuguese), part of GFI Brazil’s webinar series.

Cover slide for webinar presentation on cassava proteins for plant-based meat

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