Integrating sensors into plant-based meat extrusion

2019-2021

Dr. Koksel is exploring in-line structural, textural, and nutritional quality monitoring and manipulation during the processing of plant-based meat.

PRODUCTION PLATFORM: Plant-based

TECHNOLOGY SECTOR:  End product formulation and manufacturing

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Project aims

This project applies noninvasive in-line ultrasound sensing to the extrusion of protein-dense plant foods. It maps the process-structure-property relationships of plant-based meat extrusion. In turn, this determines the impact of protein source and concentration on nutritional quality of plant-based meat.

This work will reduce waste and increase efficiency through rapid, real-time quality control during the extrusion process. Applying ultrasound to various plant-source inputs will optimize textural and nutritional properties to accelerate industry adoption.

Principal researcher

Gfi grantee dr. Filiz koksel, assistant professor, university of manitoba, canada

Dr. Filiz Koksel

Assistant Professor, University of Manitoba, Canada

Dr. Koksel investigates the parameters that control food quality, safety, and nutrition. She uses various wave techniques to determine structure-property relationships and connects food components to their resultant mechanical and functional properties.

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