Alternative protein experts

Develops solid-state fermentation processes for microbial proteins and meat alternatives, from strain design to pilot scale.

Produces mycoprotein by enzyme-assisted fermentation of soybean wet gums and pectin side streams.

Develops bacterial single-cell protein made from methane and biogas for feed, food and beverage ingredients.

Produces sprouted pea protein isolate and plant-expressed bioactive peptides on a pea sprouting platform.

Develops bio-based ion-exchange resins that purify proteins from fermentation broths and side streams.

Studies how legume protein composition and starch complexation drive texturization of pea, faba and mungbean proteins.

Extrudes pea and chickpea proteins into high-moisture meat analogs and studies their texture.

Studies how extrusion, hydration and cooling conditions shape texture in high-moisture plant-based meat analogs.

Studies how nonthermal processing tunes the functionality and texture of plant proteins such as fava bean.