Tribology of Sustainable Protein Concentrates

This PhD research project investigates the tribological behaviour of plant protein concentrates to improve the mouthfeel and consumer acceptance of sustainable, plant-based foods. With increasing concerns about environmental sustainability, there is growing demand to replace conventional animal proteins with low carbon-intensive plant proteins. However, a key barrier to consumer acceptance is undesirable mouthfeel characteristics such as astringency and grittiness. This project focuses on understanding how crude plant protein concentrates, which naturally contain remnant polysaccharides and starches, interact with oral surfaces to form tribological films. The research will systematically elucidate the mechanisms of boundary friction in plant protein concentrates using novel experimental approaches including dynamic friction measurements with 3D tongue-like deformable surfaces, high-speed fluorescence imaging, and Quartz Crystal Microbalance with Dissipation Monitoring. The work aims to provide design rules for developing next-generation, cost-effective, sustainable plant protein-based foods. The PhD offers an opportunity to collaborate with the National Alternative Protein Innovation Centre (NAPIC).