Topic：Plant proteins as sustainablematerials for 3D bioprinting, cellular agriculture, and vegan seafood

Speaker：Professor Dejian Huang

Time：AM 09:00-11:00, 14th June, 2024

Venue：Dongtang Hall, Building No.13, Wushan Campus

Welcome all the teachers and students to attend!

Abstract: 

Enormous amount of proteins is wasted in food processingplants and they shall be reclaimed to achieve sustainable nutritional and food security. Inthis talk, I will illustrate the research contributions from our lab on (a) up-valuingproteins from spent grains such as barley malt and corn for 3D printing ofscaffolds for biomedical application and cell-based meat culture; (b) plantprotein functionalized microcarriers for cell-based meat culture; and (c) plantprotein hydrogels for vegan fish ball and abalone and 3D printing of seafoodmimics such as vegan salmon, shrimps, and squids.

Brief bio:

Dejian Huang is a professor and deputy head at the Department of Food Science andTechnology, National University of Singapore. His research interests cover chemistryof dietary antioxidants: their analytical methodology and action mechanisms asfree radical scavengers; chemistry of bioactive compounds in fruits andvegetables for controlling diabetes, aging, inflammation, and obesity; plantproteins for 3D printing of seafood mimics and scaffolds for cell-based meatculture and 3D cell culture for biomedical applications. He has published 200+scholarly papers and was listed as a Highly Cited Researcher 2014 and 2015 byThomson Reuters. He is an associate editor of Journal of Functional Foods andfounder of two deep-tech companies (Kosmode Health Singapore Pte Ltd and LilossPte Ltd).