Building the Capacity of Multidisciplinary Research and Education in Food and Agriculture Science: Value-added and Innovative Food Processing of Plant Protein-based Meat Analogs

Recipient Organization
FLORIDA A&M UNIVERSITY
(N/A)
TALLAHASSEE,FL 32307

Performing Department
College of Agriculture and Food Science

Non Technical Summary
With the rapid growing market for plant-based foods and the needfor food engineers and food scientist, Florida A&M University (FAMU) combines the forces from Florida State University, UC Davis, and industry collaborators to increase the research and education capacities at minority-serving universities.The mail goals of this project is to valorize waste byproducts from the food industry and empower the research and education capacities at FAMU.We will developed research and education programs to increase the productivity, safety, texture, and nutritional values of plant-based meat analogs and training students at FAMU on value-added processing technologies, food analysis, and sensory evaluation.Specific objective include 1) extract plant protein from oilseed meal, a waste food byproduct, and process the plant protein to meat analogs, 2) optimize the processing conditions, including zone temperatures, screw speed, and moisture content, to modulate the texture and safety of the meat analogs, 3) develop AI-assisted imaging system to detect the quality and texture of the meat analogs in the processing line, and 4) training the students at minoriy-serving university by hand-on research experiences and internships provided by food companies.

Animal Health Component

30%

Research Effort Categories

Basic

40%

Applied

30%

Developmental

30%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
502	1820	1010	15%
501	1410	2020	40%
502	1730	1010	15%
502	1412	1010	15%
701	1410	1010	15%

Knowledge Area
501 - New and Improved Food Processing Technologies; 502 - New and Improved Food Products; 701 - Nutrient Composition of Food;

Subject Of Investigation
1410 - Beans (dry); 1820 - Soybean; 1412 - Peas (dry); 1730 - Hemp;

Field Of Science
2020 - Engineering; 1010 - Nutrition and metabolism;

Keywords

meat analog

multidisciplinary education

oilseeds

value added processing

Goals / Objectives
We propose to initiate an integrated project to promote the research capacities in the disciplines of engineering, food processing, and nutrition health at FAMU and train underrepresented students with engineering skills for a higher level of STEM degrees. The specific research goal of the project is to control and optimize the processing conditions to produce meat analogs made from selected oilseeds and oilseed meals with increased nutritional values, comparable texture, and reduced safety risks. Correlate the degree of processing to the final qualities of meat analogs. The degree of processing will be quantified in terms of specific mechanical energy (SME, kJ/kg), which is contributed mainly by the shear force induced by the screw, and specific energy delivered (SED, kJ/kg), which contributed mainly by heating, to the product based on a previous study 22. We will achieve this goal through the integration of the following three main objectives:• Extract and isolate plant proteins from oilseed meals through value-added processing and evaluate the physicochemical properties of the plant proteins.• Investigate the effects of processing conditions on the texture, microstructure, nutrient bioavailability, microbial and allergenic safety, and physicochemical properties of meat analogs made from chickpeas, soybeans, and hemp seeds.• Develop HS/NIR/Ultrasound-AI based in-line texture determination systems for meat analogs.The specific education goal of the project is to prepare underrepresented students for higher levels of degree and tech industry/federal positions with a focus on food processing/analysis. The following objectives are proposed to achieve the goal: 1) Develop food processing, analysis and emerging technologies-based courses at both undergraduate and graduate levels. 2) Train and mentor underrepresented students through a partnership that includes the involvement of research institutes and industrial collaborators.

Project Methods
The following methods and approaches will be involved in the project:Establish research procedures for the evaluation of oilseed meals (soy, hemp seed, and chickpea) as value-added food ingredients.Evaluate the safety (microbial safety and allergencity), texture (mechanical measurements and sensory attributes), physicochemical properties, and nutritional values of meat analogs.Optimize the processing conditions (zone temperature, screw speed, and moisture content) and formula for the produce meat analog.Develop HS/NIR/Ultrasound AI-based in-line determination approach and system for meat analogs.Provide hands-on multidisciplinary and industry training opportunities for students.Develop new course (Value-added and Innovative Plant Food Processing) and modify existing courses with emerging processing technologies.

Progress 05/15/23 to 05/14/24

Outputs
Target Audience:The target audients reached including 1) food processors including meat analog producers, snack producers, and plant-based protein producers, 2) food oil manufacturers, 2) food nutritionist, 4) students at HBCUs majored in food science or related majors, and 5) consumers from underserved communities. Changes/Problems:Due to the transition of project PI, Dr. Juzhong Tan, moving to University of Delaware in Fall 2023, the project PI will shift to Dr. Anthony Ananga at Floridan A&M University, College of Agriculture and Food Science. Dr. Juzhong Tan will serve as the Co-PI of this project. A subaward will be created from Florida A&M University to University of Delaware. What opportunities for training and professional development has the project provided?4 undergraduate students, one graduate student, and one postdoc have been trained in 1) protein isolation, 2) extrusion of meat analogs, 3) allergenicity analysis, 4), microbiological assays, and 5. Sensory and texture analysis. How have the results been disseminated to communities of interest?Through publications, graduate seminars, poster presentations, and online webinars. What do you plan to do during the next reporting period to accomplish the goals?1) training additional undergraduate and graduate students, 2) optimization the isolation of plant protein from oilseed meals and the extrusion process, 3) conduct sensory and texture analysis of meat analogs, and 4) contain hyperspectral images of the meat analogs and training AI models for predicting textures.

Impacts
What was accomplished under these goals? A complete food extrusion facility has been established at Florida A&M University, College of Agriculture and Food Science. 4 undergraduate students at FAMU have been recruited and trained for producing meat analogs using oilseed meals. A hyperspectral imaging system has been developed for the rapid detection of meat analog qualities. Isolation protocols for plant proteins from oilseed meals have been developed. 6 meat analog samples using plant-based proteins have been successfully produced and analyzed.

Publications