With your upcoming presentation titled “Protein Structural and Functionality Change during Food Processing”, what is one of the key messages you hope the audience takes away from your insights?

Understanding the protein conformational change mechanism (fold to unfold to aggregation) as well as protein interaction and how the conformation is affected by different parameters are essential for process design and development.

You have worked at Impossible Foods for almost 3 years - what developments and changes have you noticed in the alternative protein space during that time frame?

Plant-based protein is still a major category. This is a rising field experiencing significant growth and innovation. Specifically, we’re seeing exciting new developments with other technologies like fungi-based (mycelium) protein and cultivated meat, which was recently approved for sale by the USDA. AI-designed protein innovation is another exciting area of research and technology, with the potential to revolutionize biotechnology and agriculture.

As a researcher in biochemistry and biophysics, what do you enjoy most about working at Impossible Foods, or in the alternative protein space as a whole?

I like studying mechanisms, understanding biophysical interactions between proteins, why proteins have certain properties, and transferring the understanding of one type of protein to other proteins is very interesting. Working with scientists who are smart, open-minded, and collaborative is a big pleasure for me.

Can you briefly summarize some of the biggest challenges the industry is currently facing in protein functions and food processing?

1. Scalability of functional proteins.
2. Misconceptions around “processed food” and plant-based proteins/products.
3. Innovation research requires investing a lot of time and resources, which can be challenging.

What do you think the outlook is for the future of the alternative protein sector over the next few years?

There are several areas that I am excited to watch progress over the next few years:

1. Functional protein (i.e. gelling, emulsion, solubility ...) production with a feasible, scalable process.
2. Precision fermentation - Impossible’s core ingredient, soy leghemoglobin, is a good example of the application of this technology.
3. Mushroom-based meat analogues.

What is your personal favorite Impossible Foods product?

My personal favorites are ImpossibleTM Spicy Chicken Nuggets and ImpossibleTM sausage. The chicken nuggets strike a harmonious balance between the crispy and crunchy exterior and satisfyingly firm interior. The sausage has a meaty, umami, savory, and rich flavor profile and remains moist and juicy in the center – the flavor and texture boost my appetite in the morning!

What are you most looking forward to about being part of Course Americas 2023? Are there any presentations from the program you are particularly excited to learn from?

I am eager to arrange meetings with experts hailing from various universities and industries, each bringing unique backgrounds and expertise to the table, for the purpose of engaging in discussions surrounding the current advancements and the potential future developments within the field of alternative protein. Many presentations are very interesting, and I am specifically looking forward to “Innovations in Texture Measurement for 3D-Printed Foods” and “Plant Protein Interactions with Other Food Ingredients – the Good and the Bad.”