Future foods using Ancient Fermentation Techniques: Fermentation, sensory and beyond.
Abstract
Plant-based meat alternatives (PBMA) have gained popularity in recent years. These food products aim to mimic animal-based meat (ABM) but often lack juiciness, tenderness and include many additives and processing steps. This may reduce consumer acceptance of such foods. We introduce novel ways to improve juiciness in PBMA along with a newly developed method to mechanically measure juiciness. To obtain the next generation of PBMA, we explored the potential of legume fermentation leading to high-protein foods with limited additives and acceptable textures and flavours. Ancient fermentation techniques such as used for Tempeh or Natto were successfully applied and evaluated using a trained sensory panel as well as mechanical measurements.
Dr Raisa Rudge
Dr. Raisa Rudge has a background in Chemistry and Chemical Engineering from Leiden University and Delft University of Technology (The Netherlands). She completed her PhD in Food Physics at Wageningen University in 2021 on the subject of Soft Matter Friction and Lubrication. In particular, her work involved understanding how tribological measurements can be applied to evaluate a range of food systems. In 2020 Raisa joined Prof. Stokes’ lab (UQ) as part of her PhD. After completing her PhD, Raisa began her postdoctoral research project on plant-based meats with optimized textural properties and limited ingredients using fermentation with Prof. Heather Smyth at QAAFI/CNAFS.
Dr Raisa Rudge, Queensland Alliance for Agriculture and Agriculture and Food Innovation E: r.rudge@uq.edu.au
For any questions, please contact the QAAFI Science Seminar Committee.
For any questions, please contact the QAAFI Science Seminar Committee.
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Queensland Alliance for Agriculture and Food Innovation hosts science seminars across the disciplines of animal, horticulture, crop, food and nutritional sciences.
With a range of speakers from Australia and abroad, the series explores how high-impact science will significantly improve the competitiveness and sustainability of the tropical and sub-tropical food, fibre and agribusiness sectors.
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The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland supported by the Queensland Government via the Queensland Department of Agriculture and Fisheries.