The original research priorities for PPIC were determined using a ranking system at the Inaugural Meeting on November 28, 2018. The research ideas generated during break-out discussions can be found in this document.
1. Application
Primary research focus areas related to flavor, functionality, and nutrition
- Determine the impact of processing on nutritional quality
- Evaluate the nutritional value (PDCAAS) for emerging proteins
- Determine the impact of replacing (wholly or partially) traditional proteins with novel plant proteins on nutrition, physiology, flavor, and textural properties
- Investigate potential increases in nutritional value and functionality via blending of plant proteins
- Determine flavor and protein interactions in various protein sources and in different food systems
- Identify ways to mitigate off flavors while maintaining textural properties
- Functionalize novel proteins and determine impact on flavor, functionality, and nutrition
- Identify unique functionality and applications of novel plant proteins in comparison to common protein ingredients
- Develop alternate/simpler method to evaluate digestibility and amino acid score
2. Downstream Processing and Formulation
Primary research focus areas related to extraction methods, unique processing, co-products, food systems, high value end use
- Characterize structural/functional properties of novel proteins upon isolation and processing
- Identify high-value end use (e.g. encapsulation; agglomeration)
- Transform defatted meals of oilseeds into value-added co-product of equivalent or higher value than the oil
- Investigate novel protein extraction techniques that are solvent free and can be labeled as organic (while looking at flavor, nutrition and functionality)
- Determine the efficiency and recovery rate of electrostatic dry separation for the production of protein concentrates (while looking at flavor, nutrition and functionality)
- Study the interactions of novel proteins with other macromolecules in food systems and determine impact on digestibility, functionality, and sensory qualities
- Investigate the impact of non-thermal processing (e.g. cold plasma) on protein structure and function
- Evaluate bioactivity of peptides derived from various sources
3. Production
Primary research focus areas related to breeding, sustainability of the supply, and crop diversity
- Breed to enhance protein quality
- Determine the impact of crop diversity on flavor, nutritional and functional quality of the protein
- Develop sustainable supply chain for various protein crops
- Assess market value
