生物与食品工程学院郭军副教授将在我院作学术讲座，欢迎广大师生届时前往。

题目：Plant protein-based meat analogues: Ingredient, Construction, Taste and Market Reception

时间：2023年11月14日10时20分

地点：教学楼A503

内容简介：

Plant-based meat analogues are products that are designed to mimic the taste, texture, and appearance of traditional animal-based meat products while being made entirely from plant sources. They often utilize a combination of plant proteins, such as soy, peas, lentils, or glutens, peanut protein, rice protein along with other ingredients to create a meat-like experience. There are several reasons why the development of plant-based meat analogues is gaining attention: Environmental sustainability: Livestock production is a significant contributor to greenhouse gas emissions, deforestation, and water pollution.By shifting towards plant-based alternatives, it is possible to reduce the environmental footprint associated with meat production. Animal welfare: Concerns about the treatment of animals in factory farming have led many people to seek alternatives that don't involve animal suffering. Plant-based meat analogues offer a cruelty-free option for those who wish to avoid supporting the meat industry. Health considerations: Plant-based meat analogues are often lower in saturated fat and cholesterol compared to animal meat. They can provide a source of protein while reducing the intake of certain harmful components found in animal products.