Developing high protein foods from field crops
Dr. Lingyun Chen’s research is looking for ways to increase the nutritional value of food through nutraceuticals, which could reduce the incidence of chronic diseases and improve public health. As Canada Research Chair in Plant Protein, Structure Function and Nutraceutical Delivery, Chen and her team are working to integrate molecular strategy and emerging food technologies to address challenges faced in developing sustainable plant protein supplies from Canadian crops, such as oats, barley, and pulses.
The knowledge will help develop high-protein, nutritious foods, acceptable to consumers, that are strong enough to withstand adverse conditions in the digestive tract but can still be easily absorbed.