Food Protein Processing and Bioproducts

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The protein industry around the world has experienced rapid growth during the last few decades. However, further improvements of the protein industry depend on innovations in novel products and technologies, backed by sound scientific advances in fundamental knowledge. The proposed CRC in Food Protein Processing and Bioproducts will conduct fundamental and applied research aimed at integrating material science and nanotechnology approaches to adapt protein for nutrition and bioactive delivery applications, developing novel protein ingredients and biomaterials from low-value crops and agricultural byproducts, and understanding the effect of novel food processing methods on protein/other food components at the molecular level.