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.


TECHNOLOGY SECTOR:  End product formulation and manufacturing

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Project aims

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.

Principal researcher

Gfi grantee dr. Mario martinez, assistant professor, aarhus university, denmark

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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Research grants

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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.