The world’s protein industry has grown swiftly in recent decades. The industry uses new technology to turn plant-based proteins into supplements and food products. But further growth depends on innovations in both products and technologies.
Dr. Nandika Bandara, Canada Research Chair in Food Protein Processing and Bioproducts, is integrating material science and nanotechnology approaches to adapt plant proteins for use in bioactive delivery platforms, like films and hydrogels. He and his research team are developing novel protein ingredients and biomaterials from low-value crops and agricultural by-products. An important part of their work is understanding how new food processing methods affect proteins and other food components at the molecular level.