The Characterization of Novel and Traditional Plant Proteins

There has been recent scientific and public interest in the development of plant- based proteins as alternate sources to animal protein. With the popularity of vegetarianism and veganism, the demand for plant-based products has significantly increased. Meat being rich in proteins not only makes it nutritionally rich, but also significantly contributes to its texture and palatability. This property, however, has not be achieved in plant- based meat analogues yet. Therefore, this study aims to texturize and test various plant-based protein powders and analyse them at the molecular level. This would help food processors optimize their production parameters and render nutrition-rich plant protein products.

Faculty Supervisor:

Ashutosh Singh

Student:

Partner:

Griffith Foods Ltd.

Discipline:

Engineering

Sector:

Manufacturing

University:

University of Guelph

Program: