Thursday, November 19, 2020

Protein and Starch Interactions to Create Structure in Plant Based Foods: a spotlight on Soybean 360 presenter Alejandro Marangoni, Ph.D.

 Learn about Dr. Marangoni's Soybean 360 presentation | Meet Dr. Marangoni 

Soybean 360 is an international symposium organized by the Soybean Innovation Lab in partnership with AOCS. The symposium's vision is to share better practices and innovations with processors in Sub Saharan Africa and elsewhere, for efficient processing of food in the soybean value chain that meet DINES criteria: Delicious, Inexpensive, Nutritious, Environmentally and culturally sustainable, and Safe. Processors for both human and animal foods can benefit from the research and industry innovations, and networking opportunities available in this symposium. The symposium will occur November 30–December 11 from 8-11 a.m. CST (UTC-06/Chicago, USA). Registration is free for all, including nonmembers.

Leading up to the symposium, AOCS is spotlighting AOCS members participating in the event. This week we are featuring Dr. Alejandro Marangoni, an AOCS member since 1993. Dr. Marangoni has been very involved with the Edible Applications Technology Division as well as the Lipid Library and AOCS journals.

Read on to learn more about Dr. Marangoni's Soybean 360 presentation, the biggest problem he encountered in his most recent project, and how AOCS has contributed to his career.

Dr. Marangoni's Soybean 360 presentation

"Protein and Starch Interactions to Create Structure in Plant Based Foods" will be part of the session Innovations in Plant Protein Technology on Tuesday, December 8, 2020.

Learning objectives

  • Establish structural and mechanical requirements for plant-based meat analogues
  • Outline the design principles for the manufacture of plant-based meat products
  • Discuss technologies used for the manufacture of plant-based meat products.

Meet Dr. Marangoni

Alejandro G. Marangoni, Ph.D., FRSC, FAOCS, FIFT, FRSC (U.K.), is a Professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph, Canada.  His work concentrates on the physical properties of soft materials in foods, cosmetics and biolubricants. A prolific scientist with over 400 research papers, 85 book chapters, 13 books and 40 patents to his name, he is the recipient of many scientific awards throughout the world.  He is a Fellow of the Royal Society of Canada (The National Academy of Sciences), the American Oil Chemists’ Society, the Institute of Food Technologists and the Royal Society of Chemistry (U.K.).  He is the Editor in Chief of Current Opinion in Food Science and Current Research in Food Science. Marangoni was honored as one of the 10 most influential Hispanic Canadians in 2012.

1) What discoveries from your previous research inform the work you plan to discuss at Soybean 360?
AM: My presentation will focus on the design principles for producing fibrous plant-based meat analogues to partially replace animal meat. This will allow us to live more sustainably, mitigate global warming and improve nutrition.

2) What is the significance of the research you plan to discuss at Soybean 360, either for future research routes or for real-world applications?
AM: We would aim to decrease the need for tropical rainforest destruction, both in Southeast Asia and the Amazon, for beef production. 

3) Describe the biggest problem you encountered and solved during your most recent project? 
AM: The biggest problem I encountered would likely be the general lack of knowledge on the physical and chemical characteristics of plant proteins responsible for their functionality, their availability and cost.  Specialty starches are very difficult to obtain too. 

4) How did you get involved with AOCS? 
AM: Back in 1993, I attended my first AOCS annual meeting.  I was working on enzymatic reactions in reverse micelles. 

5) How has AOCS contributed to the advancement of your research?
AM: AOCS is the place to come and learn about the latest and greatest research in lipid science, including chemistry, physics and engineering, from oil extraction, refining and transformation to the latest work on lipid nutrition.  

6) What excites you most about your work?
AM: The combination of practicality and fundamental science – you can study a system at the highest scientific level one day and find yourself working on a mundane applied problem the next, helping the industry, as a whole, advance and grow; it is very exciting. 

7) What do you like to do when you are not in the lab or presenting your work?
AM: I climb mountains, ride my bike in the forest or on trails, and keep in shape as much as I can.

Registration for the symposium is free.

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