Improvement in 3D printability and functional properties of plant and algal proteins by cold plasma technology

The three-dimensional food printing (3DFP) offers the food industry and consumers customizable food preparation and manufacturing possibilities. Several food products including plant proteins have been utilized in 3DFP applications. However, the printability of plant proteins needs to be enhanced to develop novel food structures with improved stability. Our previous research showed that atmospheric cold plasma (ACP) as a novel pre-treatment technology can be used to improve the 3D printability and stability of plant protein structures. However, more research is needed to expand the application of ACP pre-treatment to improve the printability of a wide range of plant proteins.

This research project aims to advance our understanding of the application of ACP technology to improve the 3D printability and functionalities of plant and algal proteins. In this international collaborative project, we plan to utilize the crops and resources in Canada and Chile. The outcomes of this project can introduce new tools and opportunities for Canada’s and Chile’s food sectors, enhancing their ability to produce and export value-added products. In the long term, we aim to establish the 3DFP Network, a new initiative designed to foster collaboration between industry and academic partners, creating a global hub for 3DFP research.

Faculty Supervisor:

Roopesh Mohandas Syamaladevi

Student:

Partner:

Universidad de Chile

Discipline:

Life Sciences

Sector:

Education

University:

University of Alberta

Program: