Understanding cooling die scalability and protein texturization
Years active: 2023The project aims to design practical variations of extruder cooling dies and study the impacts of cooling gradient, die dimensions, and mass flow rates.
Science
Optimizing growth media for bovine cells
Years active: 2023Dr. Betenbaugh is developing a model-based approach to optimize media to reduce the cost of cultivated meat and improve product yield and quality.
TRANSFORM ‘Waste-to-Microbial Protein’
Years active: 2023This project will develop new tools and knowledge on optimized, scalable, and sustainable fermentation-derived protein based on low-cost, food-grade carbon sourced from waste.
Sustainable chicken mushroom mycelia production technology
Years active: 2023Development of sustainable production technology for the manufacturing of high-quality chicken mushroom mycelium as a future meat substitute.
Genome-scale metabolic model of porcine cells
Years active: 2023A genome-scale metabolic model of porcine cells will be constructed and validated to identify the most efficient way to feed porcine cells.
CulFish
Years active: 2023This project will produce an animal-free source of nutrients from upcycled waste streams for fish cells, enabling reductions in the cost of cultivated fish.
Plant proteins: Structuring through processing
Years active: 2023Integrating high-moisture extrusion and post-structuring technologies for improved textures from plant proteins.
Neutron scattering during extrusion of meat analogs
Years active: 2023With neutron scattering, this project aims to understand how plant protein melts solidify into fiber-like meat analogs during extrusion processes.
Japanese language resources
Compelling Japanese-language research and reports focusing on alternative proteins from the Good Food Institute.
Korean language resources
Compelling Korean-language research and reports focusing on alternative proteins from the Good Food Institute.
