High-pressure processing for alt proteins (2020-2021) | Research

Project aims

This project establishes high-pressure processing (HPP) and high-pressure thermal processing (HPTP) parameters for plant proteins. It uses HPP and HPTP to improve the functionality and flavor of plant proteins for use in plant-based meat.

This work will achieve higher quality plant protein products through the innovative use of pressure processing technologies. This provides a cleaner-label approach to plant-based meat production and accelerates adoption of HPP and HPTP in plant-based meat manufacturing.

Principal researcher

Dr. Ciara McDonnell

Research Scientist, Food Technology, CSIRO, Australia

Dr. McDonnell heads a multidisciplinary team of protein scientists, process engineers, food chemists, and flavor and sensory scientists from CSIRO, Australia’s national science research agency. She has a strong track record of academic publications and commercial success through private-public partnerships. Her specialties include the mechanistic actions of ingredients and their techno-functional interactions with food matrices. Her research focuses on optimizing novel food processing technologies for improved product quality.

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