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
Learn about Dr. Dil Thavarajah’s work at Clemson University to breed organic pulse and cereal crops for improved protein biofortification.
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 grantee Dr. Dionisio is researching cashew apples as a raw material for plant-based meat and solving scale-up challenges in the supply chain.
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