Audrey Girard is an assistant professor specializing in food protein chemistry in the Department of Food Science at the University of Wisconsin-Madison. She earned a B.S. in Bakery Science & Management from Kansas State University and a Ph.D. in Food Science & Technology from Texas A&M University, with a dissertation on modifying gluten functionality using polyphenols. Audrey’s overarching research goal is to use protein chemistry to improve food quality and sustainability, as well as to promote human health. Her lab currently has projects to modify pulse protein flavors and textures, to enhance diversity and functionality of soy varieties through collaboration with plant breeders, to develop bioplastics using a range of proteins and bioplasticizers, and to valorize underutilized dairy proteins.
Researcher Spotlight
What is your area of expertise?
The mission of the Girard lab is to use protein chemistry to improve food quality and sustainability, as well as to promote human health. I strive to lead an inclusive research program that produces high-caliber science while training scientists to be leaders and innovators to solve food-related problems. My specific areas of research interest include three interrelated fundamental food science concepts relative to proteins: mechanisms of protein-polyphenol interactions, effects of processing and storage on function, and structure-function relationships.
How did you get to where you are now?
Hard work, persistence, and a healthy dose of luck! I studied Bakery Science and Management at Kansas State University for my undergraduate degree. During my time there, I also worked in several labs and developed a love for research. I went to Texas A&M University for my PhD and studied Food Science & Technology with Dr. Joseph Awika. My PhD project focused on modifying gluten protein functionality with polyphenols. After my PhD, I remained at A&M as a scientist where I continued research on plant proteins, including collaborating with wheat breeders to develop varieties with desirable end-use properties. In late 2020, I started a 9-month Anna Julia Cooper Postdoctoral Fellowship in the Department of Food Science at the University of Wisconsin-Madison, and in May of 2021, I began my current position here as an Assistant Professor.
Where do you see plant proteins research going over the next decade?
I am a proponent of “yes, and” regarding plant protein research. Yes, plant proteins can be used to create mimetics for animal proteins, AND they can be delicious in their own right, AND they can be used to make novel hybrid products with animal, cultivated, and fermented proteins. So, my hope is that we see growth on all fronts in the next decade. Protein has always been a desirable macronutrient, but it is really having a moment right now. Current research can ensure that plant proteins are a delicious and highly functional part of the ever-expanding protein market.
How would you like to contribute to this body of research?
My lab is working to understand physicochemical properties of various proteins and how we can use or alter those properties for desired functionalities. I am optimistic that our findings will increase our collective knowledge of proteins and produce tangible outcomes in the protein market. Further, within my lab, we train scientists to be leaders and innovators to solve food-related problems – so I hope they contribute to this body of research even beyond their time in my lab!
What are some of your current ongoing research projects?
Though I’m enthusiastic about all the work we’re doing in the lab, I’ll just highlight two projects. One project is looking to create edible, compostable films to replace plastic food packaging. Ideally, these films would not only replace the astounding amount of plastic related to food that ends up in our waterways, but would also use proteins that are currently wasted byproducts, thus improving their sustainability. Another project is working to reduce off-flavor formation caused by lipid oxidation and Maillard reactions in legume proteins. We have promising findings from model systems and are currently studying our interventions in a plant-based patty with a sensory study occurring soon!
Which plant proteins are you most intrigued by?
Wheat gluten has such great and unique viscoelasticity. So, I’m always excited about wheat (maybe that is also partly from growing up in the Wheat State)! Zein also has interesting properties. And, both wheat and corn have large, developed markets for their starch and other co-products, so that makes them attractive proteins, too, from a sustainability view.
