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.
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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.
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