Food Protein Processing and Bioproducts

食品蛋白质加工和生物制品

• 批准号: 1000232983-2019
• 负责人: Bandara, Nandika
• 金额: $ 6.92万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Canada Research Chairs
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=695630
• 关键词: Food; Protein; Processing; Bioproducts

The protein industry around the world has experienced rapid growth during the last few decades. However, further improvements of the protein industry depend on innovations in novel products and technologies, backed by sound scientific advances in fundamental knowledge. The proposed CRC in Food Protein Processing and Bioproducts will conduct fundamental and applied research aimed at integrating material science and nanotechnology approaches to adapt protein for nutrition and bioactive delivery applications, developing novel protein ingredients and biomaterials from low-value crops and agricultural byproducts, and understanding the effect of novel food processing methods on protein/other food components at the molecular level.

过去几十年来，世界各地的蛋白质行业经历了快速增长。然而，蛋白质行业的进一步发展取决于新产品和技术的创新，并以基础知识方面的科学进步为后盾。拟议的食品蛋白质加工和生物产品 CRC 将进行基础和应用研究，旨在整合材料科学和纳米技术方法，使蛋白质适应营养和生物活性输送应用，从低价值作物和农业副产品中开发新型蛋白质成分和生物材料，并了解新型食品加工方法在分子水平上对蛋白质/其他食品成分的影响。