Protein and Co-Products
Sustainable Protein
Lamia L'Hocine, PhD (she/her/hers)
Research Scientist
Agriculture and Agri-Food Canada
Saint-Hyacinthe, Quebec, Canada
Mahfuzur Rahman
Assistant Professor
Technology Discovery & Development
University of Arkansas
Fayetteville, Arkansas, United States
In this session, we delve into the emerging sustainable processing technologies for the utilization of alternative proteins. Alternative proteins, including plant-based, algae, and insect proteins, have gained significant attention as sustainable alternatives to traditional animal-based proteins. Exploring sustainable processing technologies is essential to harness the full potential of these alternative proteins to improve protein yield, functionalities, and qualities. Join us as we uncover the latest advancements in sustainable processing techniques and their potential to transform the utilization of alternative proteins.
Presenting Author: Anusha Samaranayaka, PhD – National Research Council of Canada
Co-Author: Natsuki Barber – ST Equipment and Technology
Co-Author: Praiya Asavajaru – National Research Council of Canada
Co-Author: Abhishek Gupta – ST Equipment & Technology
Co-Author: Peng Gao – National Research Council of Canada
Co-Author: Nikitha Modupalli – University of Arkansas
Presenting Author: Mahfuzur Rahman – University of Arkansas
Presenting Author: Caroline Bondu (she/her/hers) – LCA-ENSIACET
Co-Author: Philippe Evon, PhD (he/him/his) – LCA-ENSIACET
Co-Author: Antoine Rouilly – LCA-ENSIACET
Presenting Author: Abouzar Karimi Jafari, Msc – University of Alberta
Co-Author: Pankaj K. Bhowmik, PhD (he/him/his) – The National Research Council
Co-Author: Trent C. Yang – National Research Council Canada
Co-Author: Anusha Samaranayaka, PhD – National Research Council of Canada
Co-Author: Lingyun chen, PhD – University of Alberta
Presenting Author: Xiaoyan Hu – University of Massachusetts Amherst
Co-Author: David Julian McClements, PhD – University of Massachusetts Amherst
Co-Author: Hualu Zhou – University of Georgia