Exploring cassava leaf proteins
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
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.
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.
View related grant projects
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