The alternative
protein ecosystem

Marco Ciulu

Researcher

At the Food Chemistry lab of the Department of Biotechnology of the University of Verona, we would like to study the nutritional aspects of products made from alternative proteins. Specifically, we would like to investigate the characteristics of the non-protein part of these products, such as the lipid fraction, vitamin profile etc., in order to help producers correctly define the potential of such products as substitutes for ‘traditional meat’ and to provide the basis for product improvement. To be able to do this, we have a strong analytical platform with instrumentation based on mass spectrometry through which different types of innovative strategies dedicated to food characterisation are possible. The group also has many years of experience in studies based on simulated digestion, immunology and the study of allergens and nutraceuticals.

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