Plant-Based Meat Analogs

Analysis and Understanding of Meat: 

• A detailed investigation into the structure and composition of meats, focusing on the critical components and structural attributes that underscore their functional characteristics

• Gaining insights into key elements integral to meat functionality

Development of Plant-Based Meat Analog Material: 

• Research to develop plant-based meat analog and optimize conditions 

• An in-depth study on plant-based meat analog processing with a focus on optimized properties

• Physicochemical characterization(Microstructure, properties, including size, distribution of components, etc.) of developed plant-based meat products 

Designing Food Textures: 

• Controlling food properties of conducting research to achieve optimal properties of plant-based meat analogs

• Analysing the properties of plant-based meat analogs