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Alternative Proteins, Beyond Insects
On Friday, October 31, 2025 at 10 a.m., we will be discussing alternative proteins, beyond insects. Free to attend. To receive the Zoom code, you must fill out our registration form!
Schedule
- Dr. Sajid Alavi
Professor in Grain Science and Industry, Kansas State University
Pulse crops typically involve lower water and land usage as compared to traditional plant protein sources such as wheat and soybean. They minimize ecosystem damage, while increasing yield of subsequent or associated crops due to nitrogen fixation. The unique functionality of alternative plant proteins derived from pulses such as faba bean and yellow peas will be described. Their applications in protein-rich food products such as snacks and plant-based meat will also be presented, and also the processing techniques using extrusion cooking.
About
Dr. Sajid Alavi is a Professor in Grain Science and Industry at Kansas State University, USA. He received his doctorate in Food Science/Food Engineering from Cornell University in 2002. His research is in the areas of food engineering, extrusion processing, interfaces between processing and nutrition, food microstructure imaging, structure - texture relationships, process modeling including machine learning based tools and process sustainability and life cycle assessment. Dr. Alavi designs technology and R&D solutions for food, feed and pet food processors, and has worked on projects in USA, Africa, the Middle East, Brazil, India and other countries/ regions around the world. He has provided training and networking opportunities to close to more than 1000 industry leaders from 30 countries spanning all 6 continents through the internationally reputed annual short course ‘Extrusion Processing: Technology and Commercialization’ at K-State and similar offerings and workshops in other countries. - Dr. Kaliramesh Siliveru
University Outstanding Scholar and Associate Professor in Grain Science and Industry, Kansas State University
In this seminar, Dr. Siliveru will present ongoing research on dry fractionation and air classification of various legume sources to produce protein-rich fractions with improved functional and nutritional properties. As the demand for alternative proteins grows-driven by digital transformation and a market for pulses valued at USD 78 billion-sustainable tools like dry fractionation, air classification, and non-thermal technologies are being explored to optimize both protein extraction and protein functionality. Comparative studies of dry, wet, and mild fractionation methods on red lentils have revealed that dry fractionation offers a sustainable and eco-friendly alternative, preserving native protein integrity while delivering competitive functional properties. Pulsed light processing is further being explored to enhance these properties, offering promise for scalable, clean-label protein ingredient development. The integration of advanced processing methods and analytical tools supports the development of high-quality plant proteins and addresses current challenges in the pulse protein supply chain.
About
Dr. Kaliramesh Siliveru earned his Ph.D. in Grain Science from Kansas State University. His research spans grain processing, food safety, food engineering, non-thermal techniques in grain processing, and particle technology. Dr. Siliveru has secured over $4.2 million in research funding, including $2.85 million in federal grants, and has published 85 peer-reviewed journal articles. Alongside his scholarship, he has taught core courses in the Department of Grain Science and Industry and contributed through extensive service on various professional organization committees. - Prof. Avi Shpigelman
Faculty of Biotechnology and Food Engineering, Technion – Israel Institute of Technology Head, Laboratory for Novel Food and Bioprocessing Academic Head, Carasso Food Tech Innovation Center
This presentation will explore how high-pressure homogenization (HPH) can be applied to tailor the functional behavior of plant-based proteins, based on recent findings from comparative studies on pea and potato protein isolates. Using five commercial pea protein isolates with similar protein contents but distinct compositional profiles, the work demonstrated that HPH (200 MPa) markedly improved solubility, reduced particle size, and enhanced surface hydrophobicity, while maintaining the integrity of covalent protein structures. The results highlight that the degree of HPH’s effect is strongly dependent on each isolate’s intrinsic composition, likely particularly the ratio between globulin and albumin fractions. These compositional differences translate into varied dispersion stability and sedimentation kinetics. The talk will emphasize how a more in-depth understanding of the link between protein isolate composition and processing can aid in tuning ingredient properties, providing new directions for formulation optimization and non-thermal process design in plant-based foods.
About
Prof. Avi Shpigelman is a faculty member at the Technion – Israel Institute of Technology, where he leads the Laboratory for Novel Food and Bioprocessing and serves as the Academic Head of the Carasso FoodTech Innovation Center. His research focuses on elucidating the impact of food processing and on developing novel processing and formulation approaches to enhance the nutritional and functional properties of foods. Particular emphasis is placed on nonthermal technologies, alternative proteins, and polyphenolic compounds. Prof. Shpigelman has published extensively on high-pressure-based technologies, protein functionality, pectins, and polyphenol–macromolecule interactions in both model and complex food systems. He collaborates widely with industry and academia to translate emerging food engineering concepts into practical innovation. - Ask the seminar presenters any questions! Dr. Alavi will leave promptly after his presentation. Please visit his faculty page if you have any questions for him.
