Engineering plant-based meat’s microstructure
Dr. Mario Martinez is developing whole-muscle tissue through the innovative combination of microstructure engineering and high-moisture extrusion.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
This project uses a two-phase technique to produce a core-shell plant-based meat product. It canvases plant proteins for use as either fiber-forming or bulking components in plant-based meat (with considerations for complete amino acid profile) and characterizes their nano-, micro-, and macroscale traits to enhance the structure and texture of plant-based meat.
This work will create a method for producing next-generation texturized plant proteins for use in a variety of new consumer products. It will reduce waste and cost by using otherwise low-value byproducts in plant-based meat formulation and will accelerate consumer acceptance by replicating organoleptic properties of conventional meat.
Dr. Mario Martinez
Assistant Professor, Aarhus University, Denmark
Dr. Martinez uses whole-muscle tissue engineering and high-moisture extrusion to manufacture plant-based meat. His work bridges fundamental and practical research by applying physicochemical, biological, and engineering approaches to plant-based ingredients. His research focuses on the relationship between structure/composition and the resultant nutritional and textural characteristics.
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This researcher is bringing protein innovation one step closer to plant-based steak
Dr. Mario Martinez, a GFI 2018-19 Competitive Research Grant Winner, is using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue.