Food Protein Processing And Bioproducts

在过去的几十年里，世界各地的蛋白质工业经历了快速的增长。然而，蛋白质行业的进一步发展有赖于新产品和新技术的创新，以及基础知识方面的健全科学进步。拟议的食品蛋白质加工和生物制品研究中心将进行基础和应用研究，旨在整合材料科学和纳米技术方法，使蛋白质适应营养和生物活性输送应用，从低价值作物和农业副产品开发新的蛋白质成分和生物材料，并在分子水平上了解新的食品加工方法对蛋白质/其他食物成分的影响。

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.