Integrating sensors into plant-based meat extrusion
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
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.
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.
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
View related grant projects
GFI grantees Dr. Ivana Gadjanski and Dr. Vasa Radonic are integrating sensors into bioreactors for cultivated meat production.
Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.
GFI grantee Dr. Birgit Dekkers at Rival Foods in The Netherlands is developing shear cell technology to make whole cuts of plant-based meat.
Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.
Explore research opportunities
Affordable animal-free omega-3 ingredients for alternative seafood and other alternative protein applications
In order to appeal to health-conscious consumers, alternative seafood products should contain similar omega-3 fatty acids, especially DHA and EPA, content to conventional seafood. Animal-free omega-3 ingredients can be expensive…
Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products
Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and…
Elevating the visibility and credibility of the field at scientific conferences will expand the technical talent pipeline and amplify collaboration and funding efforts.
Check out related resources
Ultrasound waves take plant-based meat to a new level
GFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
Plant-Based Meat Manufacturing Guide
Learn about plant-based meat manufacturing by extrusion and explore directories of ingredients, facilities, and co-manufacturers.