Vegetable proteins, derived from sources like peas, beans, and lentils, are critical as an alternative to animal protein. The importance of vegetable proteins lies in their convergence of environmental, health, economic, and technological factors, making them a key focus in current and future developments in the food industry. However, the functionality of vegetable protein in food processing is not yet perfect. To overcome their natural limitations and tailor their properties for specific applications, the modification of vegetable proteins is a key strategy in food science. This approach makes them more versatile, nutritious, and appealing to consumers.
In this webinar, Dr. Da Chen (Assistant Professor, Department of Food Science, Purdue University) and Dr. Leqi Cui (Assistant Professor, College of Health and Human Sciences, Florida State University) will share exciting advances in their research and technologies for modifying pea protein isolates.
Presentation 1: Modifications of plant proteins for expanded food applications
Speaker: Dr. Da Chen is an Assistant Professor at Purdue University. Dr Chen's lab aims to develop novel protein-based ingredients for extended food applications, especially high protein foods and plant-based meat analog. Dr. Da Chen joined food science department in Aug 2023 from the University of Idaho, where he was an Assistant Professor. Prior being a faculty, Da worked in the Department of Food Science and Technology at the Ohio State University and Department of Food Science at Purdue University as a postdoctoral researcher from 2019 to 2022. Before moving to the United States, Da spent about five years in Auckland, New Zealand as a graduate student. Outside of work, Da is passionate about outdoor activities like fishing and hiking.
Presentation 2: Improving the mechanical and water-resistance properties of pea protein-based edible films by wet-heating Maillard reaction.
Speaker: Dr. Leqi Cui is an Assistant Professor at Florida State University, where he leads innovative research in the development of healthy foods with enhanced stability. With a passion for food science and technology, Dr. Cui's work primarily focuses on exploring new methods and technologies to improve the quality and nutritional value of food products. Dr. Cui's academic journey began with a Bachelor of Arts from Northwest A&F University in China, where she first developed her interest in food science. Following her undergraduate studies, she pursued and completed her Ph.D. at the University of Massachusetts Amherst, a prestigious institution known for its strong emphasis on research in food science. Her doctoral work laid a solid foundation for her research career, equipping her with deep insights into food stability and quality.
Vegetable proteins, derived from sources like peas, beans, and lentils, are critical as an alternative to animal protein. The importance of vegetable proteins lies in their convergence of environmental, health, economic, and technological factors, making them a key focus in current and future developments in the food industry. However, the functionality of vegetable protein in food processing is not yet perfect. To overcome their natural limitations and tailor their properties for specific applications, the modification of vegetable proteins is a key strategy in food science. This approach makes them more versatile, nutritious, and appealing to consumers.
In this webinar, Dr. Da Chen (Assistant Professor, Department of Food Science, Purdue University) and Dr. Leqi Cui (Assistant Professor, College of Health and Human Sciences, Florida State University) will share exciting advances in their research and technologies for modifying pea protein isolates.
Presentation 1: Modifications of plant proteins for expanded food applications
Speaker: Dr. Da Chen is an Assistant Professor at Purdue University. Dr Chen's lab aims to develop novel protein-based ingredients for extended food applications, especially high protein foods and plant-based meat analog. Dr. Da Chen joined food science department in Aug 2023 from the University of Idaho, where he was an Assistant Professor. Prior being a faculty, Da worked in the Department of Food Science and Technology at the Ohio State University and Department of Food Science at Purdue University as a postdoctoral researcher from 2019 to 2022. Before moving to the United States, Da spent about five years in Auckland, New Zealand as a graduate student. Outside of work, Da is passionate about outdoor activities like fishing and hiking.
Presentation 2: Improving the mechanical and water-resistance properties of pea protein-based edible films by wet-heating Maillard reaction.
Speaker: Dr. Leqi Cui is an Assistant Professor at Florida State University, where he leads innovative research in the development of healthy foods with enhanced stability. With a passion for food science and technology, Dr. Cui's work primarily focuses on exploring new methods and technologies to improve the quality and nutritional value of food products. Dr. Cui's academic journey began with a Bachelor of Arts from Northwest A&F University in China, where she first developed her interest in food science. Following her undergraduate studies, she pursued and completed her Ph.D. at the University of Massachusetts Amherst, a prestigious institution known for its strong emphasis on research in food science. Her doctoral work laid a solid foundation for her research career, equipping her with deep insights into food stability and quality.
