Improving textured protein


Dr. Ganjyal is processing novel plant proteins and insoluble fibers to develop better plant-based meat.


TECHNOLOGY SECTOR:  End product formulation and manufacturing

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

Project aims

This project evaluates the physicochemical and functional properties of select plant proteins and insoluble dietary fibers derived from fava bean, lentil, and pea. The research develops and optimizes formulation and processing conditions using high-moisture extrusion.

This work will improve the quality of textured pea protein in preparation of soy- and gluten-free plant-based meat products. It also advances our understanding of how ingredient properties and processing conditions influence the final texture of a product.

Principal researcher

Gfi grantee dr. Girish ganjyal, associate professor and interim director, school of food science, washington state university, usa

Dr. Girish Ganjyal

Associate Professor and Interim Director, School of Food Science, Washington State University, USA

Dr. Ganjyal specializes in extrusion and ingredient functionality and has a deep understanding of current industry needs, available ingredients, and emerging technologies. He has more than 17 years’ industry and academic experience, including more than 10 years’ experience in protein texturization. His research team has experience in extrusion processing and analysis of legume and cereal proteins.

Fresh fava beans in a bowl

Pea protein research

Thanks to a research grant from the Specialty Crop Block Grant Program of the Washington State Department of Agriculture (WSDA), Dr. Ganjyal is leading a three-year research project to characterize the physical, chemical, and processing properties of several pea varieties.

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