Angeleigh Cirunay

Project Title: FERMENT-PRO: Fermentation technology for protein biotransformation in the development of innovative protein- based products and ingredients

Overview: Angeleigh’s research deals with the fermentation of proteins from Irish-grown crops and the optimization of the fermentation processes for plant protein–microbial culture combinations to develop innovative processing technologies for designing fermented plant-based products. Plant-based meat analogues (PBMA) are faced with challenges in terms of eating quality, nutrient availability, functionality, and formulation which affect consumer acceptability. To replicate the sensory characteristics of meat products, complex plant protein substrates require complicated processes and the use of various ingredients and additives. As consumers now seek better organoleptic quality and cleaner labels of PBMA, there is a need to explore other technologies that offer milder, minimal processing of raw materials. Fermentation is a key technology that has the potential to overcome these challenges with plant ingredients in the area of meat analogues and plant-based novel products.

 Angeleigh’s project aims to generate new scientific knowledge on starter cultures, identify appropriate pre-treatments of plant protein substrates for more efficient fermentation, and develop meat analogues with enhanced sensory and nutritional properties. Her work will provide consumers with new options for high-quality, nutritious plant-based alternatives with greater organoleptic appeal. It will also benefit food processors who wish to venture into plant-based alternatives by providing technical knowledge on the innovative processing of fermented PBMA.

Programme area: Food Bioscience

Supervisors: Dr. Olivia McAuliffe, Dr. Catherine Barry-Ryan

Location: Teagasc Food Research Centre, Moorepark

Funding source: Teagasc