Alternative protein sources for meat-from techno-functionality to nutritional quality

Due to ethical, ecological and health concerns, there is a current trend to, at least partly, replace animal protein in the diet with alternative protein sources. These alternative protein sources are usually of a vegetable nature, but also efforts are done to include novel protein from insect or microalgae. However, the techno-functional properties of these alternative proteins are often suboptimal compared to animal-based proteins. For example, the fibrous structural which is typical for meat is lacking. Therefore, structuring processes are often applied. It is understudied what are the consequences of alternative protein sources and structuring processes on nutritional quality and protein digestibility. In this PhD project, selected protein sources will be subjected to structuring processes. The structures will be analyzed at a molecular (i.e. proteomics), meso- and macroscopic scale. Next, the in vitro protein digestibility will be assessed. In the latter context, static up to semi-dynamic digestion conditions will be used to study the protein digestion kinetics as impacted by protein structural variables.