My research interests are the extraction of plant-based ingredients by dry and wet methods. Apply non-thermal processing technologies (ultrasound, cold plasma) and biochemical methods (fermentation, enzyme) to improve functional and nutritional properties and reduce off-notes of plant-based proteins. We aim to: improve extraction yield of protein, improve functional properties, remove off-notes, reduce anti-nutritional compounds, improve metal chelating protein and peptide, improve digestibility.
Mahfuzur Rahman
Researcher- Host institution: University of Arkansas
- Position: Principal investigator
- Discipline: Food engineering, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Sharing equipment or facilities, Technical consultation
- Hiring for: Graduate students, Postdoctoral fellows
- Lab equipment: Sensory and food science analysis equipment
- Pilot equipment: Fruit & vegetable processing, Oils & emulsion processing, Plant protein processing
- Region: North America
- Technology focus: End product formulation and manufacturing, Food safety and quality, Ingredient optimization
- Location: Fayetteville, Arkansas, United States