Plant Proteins

Dilek Uzunalioglu is the founder of Agora Food Solutions LLC, Massachusetts, MA. She is an R&D leader with over 25 years of experience spanning both academia and the food industry. She has successfully led global R&D programs, projects, and technical teams for multinational corporations and start-ups, including Ingredion, Inc., and Motif FoodWorks, Inc. Currently, she serves as a consultant, empowering food and beverage companies with solutions in ingredient technology, product development, and food processing. She has developed and commercialized a wide range of food ingredients and products, including starches, fibers, sweeteners, gluten-free flours and systems, pulse flours and proteins, fermentation-based proteins, and meat and dairy alternatives. Her expertise spans food ingredient functionality, food processing, product development and design, quality, innovation processes, technology scouting, and consumer research. She holds a PhD in food science from Rutgers University and BSc and MSc degrees in food engineering from the Middle East Technical University. She has authored several patents, journal articles, conference papers, and two book chapters. Vanessa Brovelli is the Director of R&D at Bay State Milling, focusing on food and ingredient research, grain-based ingredient development, food prototype development, sensory analysis, and commercialization. She has 18+ years of experience in food R&D, serving many industry segments including bakery, snack, beverage, and confectionery. She holds BSc degrees in food science and biology from the University of Massachusetts at Amherst and graduate studies in nutrition science from Tufts University. She is a President Emeritus of her regional Institute of Food Technologists (IFT) and is an active member of the Cereals & Grains Association and their Book Acquisitions Committee. Ramnarain Ramakrishna earned his PhD from North Dakota State University, Fargo, United States, and is currently working as R&D Manager at Bay State Milling Company, Massachusetts, United States. He holds a master’s degree in food science and nutrition from the University of Leeds, United Kingdom, and a bachelor’s degree in biotechnology from MRSCASC College, India. He currently represents the Nutrition division of the Cereals & Grains Association Book Acquisitions Committee.

• Section 1: Introduction to Plant-Based Proteins as Food Ingredients1. Plant-Based Proteins: Definitions and Types2. Consumer Trends, Nutrition, and Sustainability3. Advancements in Plant Sciences, Genetics, and Breeding4. Protein Isolation and Processing Techniques5. Functionality of Plant-Based ProteinsSection 2: Application of Plant-Based Proteins in the Food Industry6. Rheology of Foods Containing Plant-Based Proteins7. Sensory Aspects and Oral Processing of Plant-Based Proteins8 Plant-Based Proteins in Bakery and Snack Applications9. Plant-Based Proteins in Pasta and Noodle Applications10. Plant-Based Proteins for Formulation of Dairy Alternatives (or Plant-Based Milks)11. Texturizing Proteins for Meat Alternatives12. Plant-Based Proteins for Formulation of Meat Alternatives13. Using Functional Fats in Plant Protein FormulationsSection 3: Regulatory Issues Concerning Plant Proteins14. Protein ClaimsSection 4: The Future of Plant-Based Proteins15. Emerging Technologies Pertaining to Plant-Based Proteins16. Commercialization and Consumer Acceptance