Plant-Based Proteins and Co-Products – Safety and Sustainability II

Chair(s)

• QR

  Qinchun Rao

  Professor
  Florida State University
  Tallahassee, Florida, United States
• 

  Vermont Dia, PhD

  Associate Professor
  Food Science
  University of Tennessee
  Knoxville, TN, United States

Presentations:

• 3:35 PM – 3:55 PM PST

  Refining soluble pea proteins as circular processing approach in plant-based protein manufacturing
  

  Presenting Author: Galo Chuchuca Moran (he/him/his) – University of Massachusetts Amherst

  Co-Author: Lutz Grossmann – University of Massachusetts Amherst
• 3:55 PM – 4:15 PM PST

  Tailoring anisotropy and tenderness in high-moisture meat analogues by controlling porosity through gas injection
  

  Presenting Author: Hexiang Xie – Umass Amherst

  Co-Author: Carlos Woern – University of Massachusetts Amherst

  Co-Author: Keziah Lam – Umass Amherst

  Co-Author: Lutz Grossmann – University of Massachusetts Amherst
• 4:15 PM – 4:35 PM PST

  Comparative life cycle assessment of plant- and animal-based meats
  

  Presenting Author: Nikhita Mansukhani Kogar, PhD – The Good Food Institute

  Co-Author: Priera Panescu Scott – The Good Food Institute

  Co-Author: Joel Bonales-Revuelta – EarthShift Global

  Co-Author: Amanda Bess – The Good Food Institute

  Co-Author: Juanita Barrera – EarthShift Global

  Co-Author: Amalia Sojo – EarthShift Global
• 4:35 PM – 4:55 PM PST

  Evaluating navy beans as a source of high quality/value protein ingredients
  

  Presenting Author: Matheus Henrique Gouveia Gomes, PhD (he/him/his) – University of Minnesota

  Co-Author: B. Pam Ismail, PhD (she/her/hers) – University of Minnesota