Food microstructure, sustainable protein

Proteins are a vital part of the diet as essential amino acids must be provided through this route. Animal-derived proteins are still the primary source. However, these can be replaced by plant-derived proteins, offering a sustainable supply and a solution to e.g. limited land available to the cultivation of food. Plant-derived proteins also benefit the environment by reducing the conversion of plant matter into livestock. I am especially interested in the dual role of DNA methylation and in the processing of sources rich in folic acid such as legumes and citrus fruits. Crops use DNA methylation mechanisms to grow, and at the same time, sources rich in folic acid play a vital role in DNA methylation regulation in humans through methyl donation. I am interested in understanding the microstructure and functionalities of sustainable protein in terms of utilising these for health benefits and in designing food products following consumer trends.