Designer plant burgers - use of targeted biochemistry and chemistry to generate flavour (taste and aroma) during extrusion of plant protein

A这是一个令人兴奋的机会，可以将工程学和香料科学结合起来，开发和改善植物性肉类产品的味道，为柔韧性和素食主义消费者提供美味和可持续的替代品。跨学科监督小组由来自各自专业中心(布鲁内尔的沃尔夫森可持续材料开发和加工中心和雷丁大学的风味中心)的学者组成，并得到联合利华的支持。尽管肉类消费在过去十年中下降了17%，但最近的国家食品战略建议到2032年进一步下降30%，以履行健康、气候和环境承诺。为了实现这些目标，开发可持续的营养和美味的非肉类蛋白质替代品是至关重要的，一个主要由弹性消费者推动的肉类仿制品市场已经形成。然而，对于生产负担得起的以植物为基础的蛋白质替代品供日常使用的行业来说，实现可信和可持续的肉类风味并贯穿整个饮食体验仍然是一个挑战。豌豆分离蛋白(~70%蛋白质)的氨基酸组成符合WHO/FAO/UNU推荐的营养要求，提供了一种可持续和营养均衡的肉类蛋白质替代品。这项为期4年的博士生项目包括利用挤压技术开发一种可持续、有营养、美味的汉堡，具有新鲜持久的肉类香味。将研究一些不同的酶和不同的挤压工艺条件，以产生所需的味道、香气和质地。化学、营养和感官分析将利用两所大学的实验室进行。

A This is an exciting opportunity to work at the interface of engineering and flavour science to develop and improve the taste of plant-based meat products, providing tasty and sustainable alternatives for flexitarian and vegetarian consumers. The interdisciplinary supervisory team comprises academics from their respective centres of expertise (Wolfson Centre for Sustainable Materials Development and Processing at Brunel and The Flavour Centre at the University of Reading) and is supported by Unilever.Although meat consumption has decreased by 17% over the last decade, the recent National Food Strategy recommends a further drop in 30% by 2032 to meet health, climate and environmental commitments. In order to achieve these targets, the development of sustainable nutritious and tasty non-meat-based alternatives to proteins is essential, and a market for meat mimics driven mostly by flexitarian consumers has evolved. However, achieving a credible and sustainable meaty flavour that persists throughout the whole eating experience is still a challenge for industries producing affordable plant-based protein alternatives for every-day use. The amino acid profile of pea protein isolate (~70% protein) meets the nutritional requirements as recommended by the WHO/FAO/UNU, providing a sustainable and nutritionally balanced alternative to meat protein.This 4-year PhD studentship involves development of a sustainable, nutritious tasty burger with fresh long-lasting meaty aroma using extrusion technology. A number of different enzymes and different extrusion process conditions will be investigated to generate the required taste, aroma and texture. Chemical, nutritional and sensorial analyses will be carried out using laboratories at both Universities.