Progress 09/15/23 to 09/14/24
Outputs
Target Audience:The target audiences include several key groups that will benefit from the research, education, and outreach efforts. The primary target audience includes students and faculty at NC A&T State University, particularly those from historically underserved and underrepresented groups such as African Americans and other racial and ethnic minorities. These students will have the opportunity to engage in cutting-edge research on plant-based seafood, providing them with hands-on laboratory instruction, internships, and experiential learning experiences that will enhance their scientific knowledge and technical skills in food science, food product development, and sustainable food systems. Additionally, socially and economically disadvantaged communities in North Carolina and beyond will be an important focus. These populations are often disproportionately affected by food insecurity and limited access to healthy, sustainable food options. Through outreach programs, workshops, and community engagement initiatives, this project will introduce plant-based seafood alternatives that provide nutritious, affordable options for these populations, while also educating them on the health and environmental benefits of such products. The food industry is another target audience, particularly companies and entrepreneurs interested in developing or marketing plant-based seafood products. The project will serve as a valuable resource for these stakeholders by sharing research findings, innovative methodologies, and new product development strategies through workshops, technical reports, and collaborative partnerships. This collaboration will support efforts to make plant-based seafood alternatives more accessible and commercially viable. Finally, the project will reach the broader scientific community through the dissemination of research findings in academic journals and presentations at professional conferences. This will help to advance the knowledge base around plant-based seafood and encourage further innovation in the field. The project's focus on capacity building will have long-term impacts, equipping students, researchers, and industry professionals with the skills and knowledge needed to contribute to the growing demand for sustainable and ethical food products. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project created several valuable opportunities for training and professional development for the participants involved: Graduate and Undergraduate Student Training: The project provided hands-on experience to graduate and undergraduate students in food science, particularly in developing and refining plant-based surimi formulations. They gained advanced knowledge in the use of different proteins and other functional ingredients to optimize the texture, color, and flavor of plant-based seafood alternatives. Additionally, students learned how to assess the physicochemical properties of the products they developed. Mentorship and Collaboration: Students had the opportunity to work closely with experienced faculty members, providing one-on-one mentorship. This collaboration allowed them to enhance their research skills, problem-solving abilities, and expertise in food product development, as well as gain insights into current trends and challenges in the field. Professional Development through Conferences: Students and research staff were able to present their findings at national conferences such as the Institute of Food Technologists (IFT) Annual Meeting, ARD and the NCAFCS conference. These presentations allowed them to refine their communication skills, network with industry professionals, and receive feedback from experts, further contributing to their professional growth. How have the results been disseminated to communities of interest?The results of the research on plant-based seafood alternatives have been disseminated to various communities of interest through multiple channels and outreach activities: Conference Presentations: Research findings were presented at notable conferences, including the IFT Annual Meeting and the ARD Conference. These presentations provided an opportunity to engage with industry professionals, researchers, and students, fostering discussions on plant-based seafood innovations and their implications for health and sustainability. Publication of Research Findings: A comprehensive review article was published in the highest impact factor journal indexed in Food Science and a book was published on plant-based meat analogs. These publications serve as valuable resources for academics, industry practitioners, and anyone interested in the field, helping to raise awareness and encourage further research and development in plant-based seafood. Community Engagement Events: The team participated in small farm field day to engage with the public directly, providing information on the nutritional benefits of plant-based seafood and the environmental advantages of adopting these alternatives. This event facilitated discussions and encouraged community members to explore careers in food science and technology. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we plan to focus on several key activities to further accomplish the goals and objectives of the project: Continued Research and Development: The team aims to fulfill the remaining objectives to ensure the successful completion of the project. There will be several manuscripts to be submitted for publication, and one master's student will complete their thesis as part of this project.
Impacts
What was accomplished under these goals?
Major Activities Completed: Developed plant-based surimi formulations using various protein sources (soy, pea, and mung bean proteins). Conducted multiple trials of plant-based surimi using different oils to enhance textural and chromatic attributes. Developed biodegradable packaging materials for plant-based surimi through an internship at Michigan State University's School of Packaging. Organized a presentation for students and researchers to introduce techniques for plant-based seafood product development, including surimi. Engaged in outreach by presenting research findings at national conferences (IFT, ARD, and NCAFCS). A graduate student participating in the project won second place in the Graduate Student Competition at the ARD Conference held in Nashville, TN. This recognition highlights the quality and impact of the research conducted under this project. Additionally, the same student received a travel award through the Institute of Food Technologists (IFT), enabling him to present his research at IFT. This award underscores the significance of their work and the project's contribution to advancing knowledge in the field of plant-based seafood alternatives. Specific Objectives Met: Successfully optimized the formulation for plant-based surimi using a variety of proteins, improving the texture and appearance of the product. Developed a biodegradable film for packaging plant-based surimi, which aligns with the project's sustainability objectives. Shared key research results through peer-reviewed publications and conference presentations, promoting knowledge dissemination. Increased student engagement in food science research, with students completing internships and gaining valuable skills. Significant Results Achieved: Positive Findings: Achieved a balanced texture and visual appeal in plant-based surimi using different proteins, which resulted in enhanced sensory properties. This breakthrough offers a sustainable alternative to traditional fish-based surimi. Developed a biodegradable packaging film that demonstrated superior performance compared to traditional plastics, contributing to more eco-friendly packaging solutions. Key outcomes of student internships and training include the development of new skills in food science research and sustainable packaging. Successfully established a new method of producing fishless surimi, reducing the dependency on fish-based products, and promoting sustainability in food production. Negative Findings: Initial trials with certain oils did not yield the desired textural properties, leading to delays in achieving optimal formulations. However, these setbacks provided valuable insight into which oils work best for plant-based surimi production. Key Outcomes or Accomplishments: Change in Knowledge: Students and participants learned new methods of plant-based seafood production, packaging development, and oil selection for improved product quality. The training provided through workshops increased participants' knowledge of sustainable food processing techniques. Change in Action: As part of the project, we tested various oils, including flaxseed, canola, algae and sunflower oils, to determine their impact on the textural and sensory attributes of plant-based surimi. Through these trials, we adjusted formulations based on the results to improve the overall quality of the product. Change in Condition: The project's research led to advancements in plant-based seafood alternatives, which is expected to reduce reliance on fish, improve food security, and lessen environmental impact. Additionally, the development of biodegradable packaging supports the broader movement toward sustainability in the food industry.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2024
Citation:
Mahmud, N., Valizadeh, S., Oyom, W., & Tahergorabi, R. (2024). Exploring functional plant-based seafood: Ingredients and health implications. Trends in Food Science & Technology, 104346
- Type:
Books
Status:
Published
Year Published:
2024
Citation:
Ravishankar, G.A., Ranga Rao, A., Tahergorabi, R., & Mohan, A. (2024). Handbook of Plant-Based Meat Analogs: Innovation, Technology, and Quality. Elsevier.
- Type:
Book Chapters
Status:
Published
Year Published:
2024
Citation:
William, O., & Tahergorabi, R. (2024). Utilization of fruits and vegetable processing wastes for meat analog products. In: Ravishankar G.A., Ranga Rao A., Tahergorabi R., & Mohan A. (Ed.). Handbook of Plant-Based Meat Analogs: Innovation, Technology, and Quality (pp. 187197). Elsevier.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2024
Citation:
Valizadeh, S., Mahmud, N., Oyom, W., & Tahergorabi, R. (2024). Optimization of oil selection for enhanced textural and chromatic attributes in plant-based surimi. IFT Annual Meetings, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2024
Citation:
Valizadeh, S., & Tahergorabi, R. (2024). A Comparative Analysis of Plant-Based Surimi Infused with Different Oils. NCAFCS, Raleigh, NC
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2024
Citation:
Valizadeh, S., Mahmud, N., Oyom, W., & Tahergorabi, R. (2024). Comparative analysis of plant-based surimi variants. ARD, Nashville, TN. April 69, 2024.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2024
Citation:
Valizadeh, S., & Tahergorabi, R. (2024). Development of Plant-based surimi using different protein sources. Small Farm Field Day, June 2024.
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