Structural determinants of protein techno-functional properties

In traditional food systems, additives derived from petrochemicals and animal products are widely used. While these compounds may possess desired techno-functional properties, they come with environmental, ethical, health, and sustainability issues. The goal of this project is to develop alternative protein-based food additives, such as colorants and sweeteners, that meet the needs of the food industry while addressing the concerns. Rational design, structural biology, and AI methods are utilized for protein development. In collaboration with TFTAK, a precision fermentation platform is developed to produce proteins in microorganisms. Protein samples are tested in model foods. Successful prototypes are commercialized through partnerships with the local food industry and startup accelerators. The gathered experimental data is used to model relationships between protein structure and techno-functional properties, facilitating the design of novel food proteins in the future.