Engineering plant-based meat’s microstructure
2019-2022
Dr. Mario Martinez is developing whole-muscle tissue through the innovative combination of microstructure engineering and high-moisture extrusion.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
![Microstructure engineering 1 Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research](https://gfi.org/wp-content/uploads/2021/01/Competitive-Research-Grants-Program-Badge.png)
Project aims
This project uses a two-phase technique to produce a core-shell plant-based meat product. It canvases plant proteins for use as either fiber-forming or bulking components in plant-based meat (with considerations for complete amino acid profile) and characterizes their nano-, micro-, and macroscale traits to enhance the structure and texture of plant-based meat.
This work will create a method for producing next-generation texturized plant proteins for use in a variety of new consumer products. It will reduce waste and cost by using otherwise low-value byproducts in plant-based meat formulation and will accelerate consumer acceptance by replicating organoleptic properties of conventional meat.
Principal researcher
![Microstructure engineering 2 Gfi grantee dr. Mario martinez, assistant professor, aarhus university, denmark](https://gfi.org/wp-content/uploads/2021/01/Grant-Recipient_0002_Mario-Martinez.jpg)
Dr. Mario Martinez
Assistant Professor, Aarhus University, Denmark
Dr. Martinez uses whole-muscle tissue engineering and high-moisture extrusion to manufacture plant-based meat. His work bridges fundamental and practical research by applying physicochemical, biological, and engineering approaches to plant-based ingredients. His research focuses on the relationship between structure/composition and the resultant nutritional and textural characteristics.
![Microstructure engineering 3 Research grant program badge](https://gfi.org/wp-content/uploads/2021/01/CRG-featured-image-603x573.png)
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Research grants
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
View related grant projects
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Integrating sensors into extrusion
Learn about Dr. Filiz Koksel’s work at the University of Manitoba to integrate sensors into plant-based meat extrusion.
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Texturizing proteins and fiber
GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.
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Shear cell technology
GFI grantee Dr. Birgit Dekkers at Rival Foods in The Netherlands is developing shear cell technology to make whole cuts of plant-based meat.
![Microstructure engineering 7 Fork full of seared plant based meat on a grill](https://gfi.org/wp-content/uploads/2021/01/shutterstock_1391430461-435x297.jpg)
Creating fiber-like structures
Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.
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Blog
This researcher is bringing protein innovation one step closer to plant-based steak
Dr. Mario Martinez, a GFI 2018-19 Competitive Research Grant Winner, is using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue.