6th Annual Research Spotlight Meeting 2025

Research Spotlight 2025 AGENDA

Stay up-to-date on the latest in plant proteins research from expert researchers that are part of the first plant-based research center of its kind in the nation.

Connect directly with plant protein researchers and procure answers and information from the source.

Meet students and post-doctoral researchers that are actively involved in plant proteins research that could be future hires.

Network with potential suppliers, customers, and collaborators for your company or organization.

Why not!? Plant proteins are an all-consuming trend across the value chain -- don't miss this one day all-inclusive opportunity to network, engage in the conversation, and get involved in the space! 

Milena Corredig, Professor, Aarhus University, Denmark

Keynote Speaker

Biography

Milena Corredig is a Professor in the department of Food Science at Aarhus University, Denmark. She leads a group focused on food structure design. Her team applies advanced physico-chemical techniques to analyze the mechanisms underpinning the formation (or disruption) of structures in foods, and loves to study systems at various length scales, to identify characteristics key to nutritional or techno-functional food quality. Before working in Denmark, she was VP of research and development for a manufacturing company in Canada, and Professor and Research Chair for 13 years at the University of Guelph. 
 

Presentation: Let’s not be afraid of complexity: Unraveling the full potential of plant proteins as ingredients

Efforts to shift our dietary intake to more sustainable ingredients are failing due to the lack of mechanistic understanding of how plant proteins interact in the complexity of their matrix. This lecture will illustrate how the functional properties of plant-derived proteins need to be understood studying them in situ, and in relevant environments, where other ingredients and multiple phases are present – as their interactions may be key to their function. A good prior knowledge of their composition and colloidal structure is also important to fully exploit their value. Looking at the complexity of these new food matrices will bring into question our current means to analyze and characterize the functional properties of protein ingredients and ultimately redesign the way we process food, giving away current paradigms. 

Alissa Nolden, Assistant Professor, University of Massachusetts Amherst

Biography

Alissa Nolden is an Assistant Professor at The University of Massachusetts Amherst in the Department of Food Science. Alissa holds a BS and MS in Food Science from UMass Amherst and Penn State, respectively, with a dual-title PhD in Food Science and Clinical Translational Science from Penn State. As an expert in sensory science, Alissa believes understanding factors influencing sensory perception and taste preferences is essential in increasing consumption and creation of delicious, healthful, and sustainable foods. Her work has provided new insights toward understanding consumer’s motivation to consume plant-based products, focusing on sensory attributes associated with liking and intake.

Presentation: The Dilemma of Sustainable Alternatives: Bridging Consumer Expectations

Taste, flavor, and mouthfeel are critical to consumer acceptance of plant-based foods. However, emerging research highlights the influence of individual consumer characteristics on the adoption of these products. Dr. Alissa Nolden’s work bridges sensory science and consumer psychology to address these factors, emphasizing the need for plant-based products that align with consumer expectations. Her research leverages advanced sensory methodologies, such as dynamic texture perception, to identify mouthfeel attributes that drive consumer acceptance or rejection. By combining sensory and consumer insights, Dr. Nolden’s research supports the development of innovative plant-based foods, ultimately promoting the adoption of a more sustainable food system.

Pam Ismail, PPIC Founder & Director, Professor, University of Minnesota

Biography

Dr. Pam Ismail is the Founder and Director of the Plant Protein Innovation Center and is a Professor at the Department of Food Science and Nutrition, University of Minnesota. Dr. Ismail has over 28 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on structural characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins, following novel processing and analytical approaches. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award”.

Presentation: Advocacy for Plant Protein Structural and Functional Traits through Breeding

In order to realize the sustainability benefits of protein crops and incentivize farmers to plant them, there must be a strong market pull. Given the rise in plant protein demand, developing these crops as unique protein sources is timely. Our protein characterization research shed light on some positive aspects and some limitations in terms of functionality, nutrition, and flavor. For instance, the development of peas, a sustainable, non-GMO crop, as a functional protein source is needed. Similarly, oilseeds including camelina, pennycress, and hemp have numerous environmental benefits. While breeders develop these oilseed crops for agronomic traits, evaluating end use is key for their commercialization success. Oats is another source of protein gaining traction. Different protein components within oats have varying nutritional and functional properties. This presentation will focus on the evaluation of the protein components in peas, camelina, pennycress, hemp, and oats for targeted breeding based on protein characteristics.

Tom Michaels, Professor, University of Minnesota

Biography

Tom Michaels is a Professor of Horticultural Science at the University of Minnesota - Twin Cities.  He studies classical plant breeding and genetics with current research projects focused on improvement of industrial hemp, sweet sorghum and dry edible beans.  Tom collects, evaluates and selects within naturalized Cannabis populations found across Minnesota and develops breeding lines with genetics useful to hemp farmers growing for grain, fiber or legal cannabinoids.  He is a founding director of the Open Source Seed Initiative, an organization maintaining fair and open access to plant genetic resources.

Presentation: The joys and frustrations of breeding hemp for protein

Industrial hemp is plant material from Cannabis sativa that, by federal regulation, contains no more than 0.3% THC. In the US and Canada, industrial hemp grains are a source of plant seed oil. However, these grains also contain approximately 25-30% protein. When dehulled, hemp grain exhibits a PDCAAS score of about 65% with lysine as the limiting amino acid. While my colleagues are currently developing novel procedures for producing highly functional protein isolates from dehulled hemp grain for use as an ingredient in processed food formulations, I am concurrently plotting and testing breeding strategies that culminate in distinctive varieties with higher PDCAAS scores and protein functionality. Hemp’s reproductive biology, like dioecy that enforces obligate outcrossing, makes hemp an obstinate partner in this dance. My challenge is to find and capture unique genotypes that retain the crop’s frisky vitality and exhibit improved grain protein quality with a patina of genteel stability.

Jing Zhao, Associate Professor, San Diego State University

Biography

Dr. Jing Zhao is an Associate Professor in Foods and Nutrition at San Diego State University. Dr. Zhao received her Ph.D. degree in Animal and Food Sciences from the University of Kentucky and obtained her postdoctoral training at the University of Wisconsin-Madison, Florida State University, and the University of Kentucky. Dr. Zhao’ research focuses on the development, characterization (functionalities, flavor), and utilization of sustainable food proteins, such as plant, algae, and edible insect proteins. Dr. Zhao is an editorial board member of the Journal of Food Science and currently serves as the Chair of the Protein Division at the Institute of Food Technologists. 

presentation: Leveraging Artificial Intelligence to Predict Protein Gelation Properties

Protein functionalities are crucial for the applications of proteins in foods. Understanding the effects of various extraction and processing conditions on protein gelation properties could help ingredient manufacturers and food companies optimize their products in a faster and more economical way. In collaboration with an AI technology company, we automated data extraction from literatures and constructed predictive machine learning (ML) models of gel hardness and water holding capacity (WHC). Various ML models were built and the sensitivity and specificity of each of the models were evaluated and compared. Cross-validation and leave-one-out analyses were performed to test the robustness of the models. This project aims to provide a proof of concept for large data analysis for protein functionality predictions. Future studies are needed on expanded datasets to better predict various protein functionalities using artificial intelligence (AI) and ML based tools.

Fernanda F. G. Dias, Assistant Professor, University of Minnesota

Biography

Dr. Fernanda Dias is an Assistant Professor of Analytical and Food Chemistry at the Department of Food Science and Nutrition at University of Minnesota. Dr. Dias obtained her Ph.D. in Food Science and postdoctoral training in Analytical Chemistry and Food Science from the University of Campinas and UC-Davis, respectively. The overall goal of her research is the use of advanced analytical techniques and chemometrics tools to guide the development of processing and storage strategies to produce the next generation of food ingredients.

Presentation: Transforming plant protein flavor through fermentation and AI Integration

Pea protein consumption is steadily increasing as consumers seek plant-based products for their environmental and health benefits. However, the presence of off-flavor compounds, such as beany and green, continues to hinder its widespread acceptance. In this presentation, we will showcase an innovative approach combining advanced AI-modeling with fermentation techniques to enhance the quality of pea protein. We developed a robust prediction model for enzyme-substrate interaction using large-scale datasets processed through state-of-the-art transformer-based architectures. Additionally, we will present results from fermentation trials using Aspergillus oryzae, Saccharomyces cerevisiae, and Rhizopus oryzae, demonstrating their effects on key off-flavor markers. This dual approach highlights the great potential of AI and fermentation in plant protein processing, enabling the production of high-quality ingredients with improved flavor properties. The proposed platform can serve as a powerful tool for predicting fermentation outcomes and metabolite-driven biotransformation, paving the way for sustainable food innovation and broader adoption of plant-based proteins.

Anubhav Pratap-Singh, Associate Professor, University of British Columbia

Biography

Dr. Anubhav Pratap-Singh is an Associate Professor and Founding Director at UBC’s Dan On Food & Beverage Innovation Centre. He pioneers plant-based food technologies, including microwave-vacuum dehydration, lactic acid fermentation, extrusion-based texturization, and food waste upcycling into biodegradable films and fat replacers. With 100+ publications, 7 patents, and 3,200+ citations, he drives sustainable food innovation with a focus on creating education, and industry impact.

Presentation: Microwave-vacuum dehydration and Lactic Acid Fermentation as approaches to mitigate off-flavors in plant-based proteins

The growing demand for plant-based proteins is challenged by the presence of off-flavors, which negatively impact consumer acceptance particularly in bland applications like plant-based dairy. This study investigates two innovative approaches to address this issue: microwave-vacuum dehydration and lactic acid fermentation. Microwave-vacuum dehydration leverages rapid, low-temperature drying to preserve desirable flavors while reducing volatile compounds responsible for off-flavors. Concurrently, lactic acid fermentation utilizes microbial activity to metabolize undesirable compounds or mask characteristic flavors, enhancing the sensory profile of plant-based proteins. Through a combination of sensory evaluation, volatile compound analysis, and protein functionality profiling, we demonstrate that these methods significantly reduce off-flavors while maintaining nutritional integrity. The findings highlight the potential of these techniques to improve the palatability and marketability of plant-based proteins, addressing a critical barrier to their widespread adoption. By offering scalable and sustainable solutions, this research contributes to the development of consumer-friendly plant-based protein products, supporting the global transition toward more sustainable food systems.

Clifford Hall, Professor, South Dakota State University

Presentation: The effects of storage on protein isolation, structure and function

The goal of the study was to determine the effects of high relative humidity (65%) and high storage temperature (40 ℃) on the chemistry and structure of isolated proteins from stored chickpeas (Cicer arietinum) of five different cultivars, i.e., crown, royal, sierra, orion, and frontier. Frontier had the highest protein content (22.5 %) among the cultivars, while the other cultivars had similar protein content (19%). Under harsh storage conditions, protein recovery yield decreased for all cultivars whereas the Royal variety had the greatest loss (7%). The percentage of aggregates and unordered structures increased in all samples after 360 days of storage. The SDS-PAGE results revealed a decrease and disappearance of legumin, vicilin, and convicilin bands in the samples stored for 360 days, compared to the zero-day samples. Overall, harsh storage conditions of 65% RH and 40 ℃ caused a change in protein recovery and structure and could be the basis for changing functional properties observed. 
 

Audrey Girard, Assistant Professor, University of Wisconsin-Madison

Biography

Audrey Girard is an assistant professor specializing in food protein chemistry at the University of Wisconsin-Madison, Department of Food Science. She earned a B.S. in Bakery Science from K-State and a Ph.D. in Food Science from Texas A&M, 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. Current projects aim to modify pulse protein flavors and textures, to enhance diversity and functionality of soybeans through collaboration with plant breeders, and to develop bioplastics using various proteins and bioplasticizers.

Presentation: Inhibition of legume flavor degradation pathways with polyphenols

Off-flavors formed by lipid oxidation and Maillard reaction processes are major impediments to consumer acceptance of sustainable legume proteins. Polyphenols may inhibit these processes, thus reduce off-flavors. Aqueous pea (10% w/v) and soy (8% w/v) protein solutions were treated with 0.02% w/w catechin (CAT), green tea extract (GTE), grape seed extract (GSE), or tannic acid (TA). At least 52% of all tested polyphenols were protein-bound (GSE > TA > GTE > CAT). Polyphenols reduced secondary lipid oxidation products in both proteins by 50-75%. Polyphenols also reduced free lysine content, thus reduced Maillard reaction substrate. Purified polyphenols (CAT and TA) showed higher affinity for α-dicarbonyl trapping than crude extracts (GSE and GTE). Polyphenol addition significantly reduced volatile off-flavor compounds. Altogether, high MW (GSE and TA) and low MW (CAT and GTE) polyphenols impacted legume protein off-flavor production pathways via different mechanisms. Current work is assessing sensorial and functional effects of extruded protein-polyphenol ingredients in plant-based burgers. 

Charlene Van Buiten, Assistant Professor, Colorado State University

Biography

Dr. Charlene Van Buiten is an Assistant Professor in the Department of Food Science and Human Nutrition at Colorado State University. Her research program integrates food chemistry and nutritional biochemistry to understand how food processing and nutrient interactions can enhance the quality of plant-based foods.
Dr. Van Buiten holds a BS in Nutritional Sciences from the University of Connecticut and a PhD in Food Science from Pennsylvania State University. She also completed a postdoctoral fellowship at Rutgers University. Dr. Van Buiten’s research is funded by the Colorado Agricultural Experiment Station, the California Table Grape Commission and USDA NIFA AFRI.

Presentation: Protein-Polyphenol Interactions: Understanding the Influence of Plant Proteins on Polyphenol Functionality in Food Formulations

The increasing demand for plant-based foods has led to the development of novel alternatives for traditionally animal-based foods. While numerous studies have analyzed differences between the nutrient profiles of plant-based alternatives and their traditional counterparts, limited research has been dedicated to understanding how these novel ingredients influence the overarching food matrix and the potential implications for nutritional functionality. This is of particular importance for dietary polyphenols, which are both bioactive and known to interact spontaneously with proteins. This presentation will cover basic mechanisms of protein-polyphenol interactions and provide insight towards the influence of these interactions on polyphenol bioavailability and functionality within the context of human health, in vitro and in vivo. Through consideration of the individual protein and polyphenol components, as well as the manner in which they are combined, food or nutraceutical products combining proteins and polyphenols can be created to target health outcomes related to improved polyphenol bioavailability.

Job Ubbink, Professor, Department Head, University of Minnesota

Biography

Dr. Job Ubbink is Professor and Head of the Department of Food Science and Nutrition at the University of Minnesota. He was trained as a physical chemist at Leiden University, and he obtained his PhD in Chemical Engineering and Materials Science from Delft University of Technology (both in the Netherlands). He has worked for over 15 years in food R&D, including at the Nestle Research Center (Switzerland). He was previously associated with California Polytechnic State University, the University of Bristol (UK) and the ETH Zurich (Switzerland). His research interests include texturized plant proteins, food powders, ingredient upcycling, and ultraprocessed foods.

Presentation: Modulating protein secondary structure in the texturization of plant protein isolates

The molecular mechanism of plant protein texturization under extrusion conditions was unraveled at the secondary structure level by decoupling the effects of heating, cooling and shearing on protein secondary structure. Native pea protein isolate hydrated at 50% w/w in H2O and in D2O was subjected to temperature cycling in an ATR-FTIR and was texturized by microcompounding. Upon heating without shearing, native α-helices and intramolecular-β-sheets unfold to random domains, followed by the formation of intermolecular β-sheets, inducing aggregation. During cooling, the intermolecular β-sheets become increasingly ordered, and random domains partially fold into non-native β-structures. Combined heating and shearing results in more extensive β-sheets than heating alone. The resulting β-rich structures provide for an entangled network of protein chains and a cohesive protein matrix. The effect of shear on protein association/dissociation is controlled by the specific mechanical energy (SME), as well as intermolecular interactions. Our results provide deep mechanistic insights in the texturization of plant-protein matrices.

Osvaldo H. Campanella, Professor, Ohio State University

Biography

Osvaldo H. Campanella is a professor in the Department of Food Science and Technology at Ohio State University, where he has been since 2019. His research focuses on food extrusion, rheology, and food engineering, with over 240 peer-reviewed articles and two books published. Previously at Purdue University, he received the Best Engineering Teacher Award multiple times and is still a member of the Whistler Carbohydrate Research Center. Professor Campanella has earned several accolades, including the Lifetime Achievement Award from the International Association for Engineering and Food (2019), a Distinguished International Research Award (2023) at the Ohio University and in 2024 he was named a Fellow of IAFoST.

Presentation: Advancing Plant-Based Foods: Innovations in High-Moisture Extrusion, Protein Interactions, and with other Macromolecules such as Polysaccharides, Texture Reinforcement, and Nutritional Benefits

The growing demand for plant-based meat alternatives has driven innovations in food processing, particularly high-moisture extrusion (HME) and textured vegetable protein (TVP) production. HME creates fibrous, meat-like textures, while TVP offers an intermediate moisture option suitable for products like plant-based burgers, with the advantage of no refrigeration required for storage.
This presentation focuses on the role of protein-polysaccharide interactions and texture reinforcement in plant-based food production. Understanding protein gelation and how non-starch polysaccharides and modified starches behave during extrusion is key to optimizing texture, stability, and nutrition. Rheological techniques bridge lab insights with real-world extrusion performance, predicting ingredient behavior at industrial scales.
Innovations such as enzymatic hydrolysis and use of co-proteins improve texture and cohesiveness, offering alternatives to gluten in meat analogs. Future plans for optimizing extrusion processes and formulations will be discussed, including the integration of AI and machine learning in the extrusion process to enhance scalability and product quality.

JoAnne Berkenkamp, MBOLD Managing Director, GREATER MSP

Biography

JoAnne Berkenkamp is the Managing Director of the MBOLD coalition at GREATER MSP. MBOLD is a CEO-driven collaboration of Minnesota’s globally leading food and agriculture businesses and innovators. We accelerate practical solutions to major challenges facing food and agriculture, particularly related to climate change and growing global demand for food. A central priority is working collaboratively to drive innovation that improves the sustainability of traditional proteins while building the market success of plant and alternative proteins. JoAnne joined PPIC’s board in 2024. She has a Masters degree from Harvard University and a long history working at the nexus of food, agriculture and the environment.

Presentation: Driving Protein Innovation: The MBOLD Protein Catalyst

MBOLD is a coalition of Minnesota’s global food and agriculture leaders – including General Mills, Cargill, Target, Schwan’s Co, Compeer Financial and PPIC, among others – working together to tackle big challenges in food and agriculture. In this session, MBOLD’s JoAnne Berkenkamp will share our latest initiative, the MBOLD Protein Catalyst. Aimed as driving innovation in protein sustainability, the Catalyst is working regionally and internationally with two aims: to advance the market success of plant proteins and to reduce the footprint of animal agriculture through alternative crops in animal feed. We welcome partners on this journey and look forward to connecting.