Research Areas
Food Protein Functionality
How proteins behave structurally and physically in food systems.
Alternative & Plant-Based Proteins
Novel proteins, including insect and algae proteins, and plant and algae proteins in alternative meat products.
Flavor Chemistry of Protein-Rich Foods
Flavor compounds in meat, seafood, and other protein-rich foods.
Algae-Based Ingredients
Microalgae research and stabilization of C-phycocyanin, a blue colorant derived from spirulina.
Current Projects
FoodProt
Building a Comprehensive Food Protein Database (FoodProt) for Predictive Modeling of Protein Functionalities
- Dr. Pam Ismail, University of Minnesota
- Dr. Yonghui Li, Kansas State University
- Dr. Youling Xiong, University of Kentucky
- Dr. Hualu Zhou, University of Georgia
This project aims to build a comprehensive, robust, and accessible food protein database, FoodProt, for predicting protein functionalities under various processing conditions. The specific objectives are to: (1) establish a structured database using literature data extracted with AI-supported tools; (2) enhance the database by integrating high-quality datasets generated through collaborative studies and molecular dynamics simulations; and (3) build a collaborative network through education and outreach activities.
Microalgae
Unlocking the Green Potential: Genome-Scale Metabolic Modeling for Microalgae-Based Food Innovation
- Dr. Changqi Liu, School of Exercise and Nutritional Sciences, SDSU
- Dr. Cristal Zuniga, Department of Biology, SDSU
This study aims to harness genome-scale metabolic modeling to enhance the nutritional profiles, flavor characteristics, and production efficiency of microalgae. The long-term goal is to expand the applications of microalgae as a versatile food ingredient and alternative protein source. The specific objectives are to: (1) optimize and scale up microalgae nutrient and pigment production using genome-scale metabolic modeling; (2) improve the flavor profile and sensory properties of microalgae ingredients; (3) develop innovative microalgae-based food products; and (4) investigate the heavy-metal and allergen safety of microalgae.
Coffee Flavor
The Effect of UHT and Retort Processing on the Quality and Stability of Ready-to-Drink Coffee Beverages Containing Milk
The goal of this project is to evaluate differences in the physicochemical properties, sensory attributes, and flavor and aroma compounds of ready-to-drink coffee beverages containing milk that are sterilized using UHT or retort processing and evaluated during storage. The milk types include conventional milk and lactose-free milk.
e-FARMS Project
e-FARMS: Education Reform in Food and Agriculture Using Reactive Molecular Simulations and Science Pedagogy
Hop Replacement in Sustainable Beer Production
- Dr. Steve Gonzales, Russian River Brewing (previously at Stone Brewing)
- Dr. Changqi Liu, San Diego State University
Previous Projects
Plant Protein Texturization
Team MemberRabiul Alam Roni
Effects of Fermentation and Extrusion on Pea Protein Flavor
Team MemberDr. Ali Raza
Space Guacamole Project
Team MembersJoanna Rockwell, Corissa Williams, Krisztina Kemenes, Dr. Ali Raza
Vegan Seafood Flavor Development
Team MembersJesse Baker, Hugo Fehrenbach, Dr. Ali Raza
Rice Bran Protein Extraction, Functionality, and Safety
Team MembersStacey Lau (Cal State LA), Yutian Li (Cal State LA), Carlos Jaimes Noriega, Hugo Fehrenbach, Jesse Baker
Extraction, functionality, and safety of protein from rice bran.
Huitlacoche Composition and Flavor
Team MembersCarlos Jaimes Noriega, Dr. Ali Raza