Siyi Feng

Project Title: Digestive behaviour of alternative proteins

Overview: Siyi's investigations encompass a wide range of protein sources, such as plant-based alternatives, microalgae, insects, and other novel proteins that hold promise for sustainable nutrition. Her study lies in understanding the biochemical breakdown, digestibility, and accessibility of these intriguing substances, while also exploring their application in different food matrices. Her research also includes developing an in-vitro digestion model and comparing it to in-vivo studies. Her study is to promote the use of alternative proteins in order to create a more sustainable food system in the future.

With a strong background in both laboratory and industrial settings, Siyi has honed her skills in protein characterization and functional property analysis. Beyond her technical expertise, Siyi possesses a deep understanding of innovative protein sources, including those derived from insects and those recovered from waste streams. This knowledge not only fuels her research but also drives her commitment to promoting sustainable practices and a greener future for our planet.

Programme Area: Food Chemistry and Technology

Supervisors: Andre Brodkorb, and Aylin Sahin

Location: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork

Funding Source: Teagasc