Plant Proteins

Dilek (Kocer) Uzunalioglu, PhD, is Senior Director, Food Discovery & Design at Motif FoodWorks Inc., leading food application development for Motif’s ingredient portfolio designed to improve taste, texture, and nutrition of plant-based foods. Prior joining Motif, Dilek led the Ingredion Global Bakery and Snack Application team as well as the Global Plant Protein application team, developing application capabilities and new ingredients such as snack texturizers, gluten-free flour systems, fibers, pulse flours, and proteins. Dilek earned her PhD in Food Science Program at Rutgers University (U.S.A.), and she holds a bachelor’s and a master’s of science degree in food engineering from Middle East Technical University (Turkey). She has served as president of the Cereals & Grain Association Carbohydrate Division and the Engineering and Processing Division. Currently, she is chair of the Cereals & Grains Association Book Acquisition Committee. Dilek has published several journal articles and conference papers and two book chapters. Vanessa Brovelli has 15 years of food industry experience in product development and commercialization. She specializes in grain-based foods, gluten-free foods, and beverage applications. Vanessa is currently the Senior Manager of Product Development at Bay State Milling Company, and she also oversees their trained sensory panel. Her focus includes the development and commercialization of innovative grain and seed ingredients that improve nutrition, performance, and/or sensory characteristics through novel process technologies or plant varieties. Specific to the topics outlined in this book proposal, she has experience with dairy analogs, and plant protein ingredients and flours for finished food functionality and protein claims. Vanessa has BS degrees in Food Science and Biology from the University of Massachusetts at Amherst (U.S.A.). She is a member of Cereals & Grains Association and the current Chair for her regional IFT chapter. Ramnarain Ramakrishna is a PhD candidate at North Dakota State University, Fargo (U.S.A.) and expects to complete his degree in Fall 2020. Ramnarain’s primary research interest is the link between food and health. His current research focuses on the biological activity of phytochemicals in cereal grains and understanding their role in improving human health and preventing diseases such as hyperglycemia. Ramnarain holds a master’s degree in food science and nutrition from the University of Leeds (U.K.) and a bachelor’s degree in biotechnology from MRSCASC College (India). Ramnarain served as treasurer of the Nutrition Division of the Cereals & Grains Association for 2016–17 and currently represents the division on the Book Acquisitions Committee.

Section 1: Introduction to Plant-Based Proteins as Food Ingredients 1. Plant-Based Proteins: Definitions and Types 2. Consumer Trends, Nutrition, and Sustainability 3. Advancements in Plant Sciences, Genetics, and Breeding 4. Protein Isolation and Processing Techniques 5. Functionality of Plant-Based Proteins Section 2: Application of Plant-Based Proteins in the Food Industry 6. Rheology of Foods Containing Plant-Based Proteins 7. Sensory Aspects and Oral Processing of Plant-Based Proteins 8 Plant-Based Proteins in Bakery and Snack Applications 9. Plant-Based Proteins in Pasta and Noodle Applications 10. Plant-Based Proteins for Formulation of Dairy Alternatives (or Plant-Based Milks) 11. Texturizing Proteins for Meat Alternatives 12. Plant-Based Proteins for Formulation of Meat Alternatives 13. Using Functional Fats in Plant Protein Formulations Section 3: Regulatory Issues Concerning Plant Proteins 14. Protein Claims Section 4: The Future of Plant-Based Proteins 15. Emerging Technologies Pertaining to Plant-Based Proteins 16. Commercialization and Consumer Acceptance