Integrating sensors into plant-based meat extrusion
2019-2021
Dr. Koksel is exploring in-line structural, textural, and nutritional quality monitoring and manipulation during the processing of plant-based meat.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
![Integrating sensors into extrusion 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 applies noninvasive in-line ultrasound sensing to the extrusion of protein-dense plant foods. It maps the process-structure-property relationships of plant-based meat extrusion. In turn, this determines the impact of protein source and concentration on nutritional quality of plant-based meat.
This work will reduce waste and increase efficiency through rapid, real-time quality control during the extrusion process. Applying ultrasound to various plant-source inputs will optimize textural and nutritional properties to accelerate industry adoption.
Principal researcher
![Integrating sensors into extrusion 2 Gfi grantee dr. Filiz koksel, assistant professor, university of manitoba, canada](https://gfi.org/wp-content/uploads/2021/01/Grant-Recipient_0005_Filiz-Koksel.jpg)
Dr. Filiz Koksel
Assistant Professor, University of Manitoba, Canada
Dr. Koksel investigates the parameters that control food quality, safety, and nutrition. She uses various wave techniques to determine structure-property relationships and connects food components to their resultant mechanical and functional properties.
![Integrating sensors into extrusion 3 Research grant program badge](https://gfi.org/wp-content/uploads/2021/01/CRG-featured-image-603x573.png)
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