Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research.
This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.
- Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour
- Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins
- Outlines advances in proteins characterization, processing and purification techniques
- Focuses on biologically active proteins and their beneficial impact on humans
- Addresses implications for legislation that forward novel foods
Brijesh K Tiwari is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. He obtained his Master’s degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. He leads a team of 6 postdoctoral researchers/Research officers and 14 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.
Laura E. Healy is a PhD researcher at TEAGASC. She has a BSc in Natural Sciences from Trinity College Dublin and an MSc in Entomology from Harper Adams University. She began a PhD at TEAGASC in 2020 in Food Technology and is currently working on developing value-added food products from seaweed. Her previous experience includes working as chief scientific officer (CSO) for Ireland’s first insect-protein production plant, as well as running her own gut health company.
