Dr. Grossmann is using self-aggregating proteins to develop a low-energy extrusion process for whole-cut plant-based meats.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
This project will help develop a low-energy extrusion process to produce highly-functional plant fibers for whole-cut applications. The outcome would leverage self-aggregating proteins to improve the sustainability and quality of extruded products. Overall, this work would inform future refinements to extrusion processes and would contribute to the scalable production of improved whole-cut plant-based meat.
Dr. Lutz Grossmann
Assistant professor, University of Massachusetts Amherst, USA
Dr. Grossmann has expertise in food material science, especially focusing on the development of next-generation alternative proteins. He has investigated plant protein processing and structuring principles of proteins.
Constructing next-generation meat, fish, milk, and egg analogs
In collaboration with a fellow GFI grantee (Dr. Julian McClements), Dr. Grossman has published a peer-reviewed analysis that summarizes the current science of plant-based food production and highlights areas of needed research.
View related grant projects
Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.
Learn about Dr. Filiz Koksel’s work at the University of Manitoba to integrate sensors into plant-based meat extrusion.
Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.
Learn about Dr. Hanry Yu’s research to recreate the texture of thick animal meats by stacking layers of plant protein sheets at A*STAR.
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