Protein division

Protein Division

Protein Division is a platform for science of food professionals and students to connect, collaborate, and learn the science and technology of proteins including animal-, plant-, cellular-, biomass-, and precision fermentation-based. We thrive to connect our community and develop tools and resources to educate professionals and students who are interested in the science and technology of proteins.

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Quick Information and Links

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Jing Zhao Protein Division
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1250+

Division Members
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2015

Year Founded
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Protein

The word protein has been used since 1883.
The word ‘protein’ is Greek and it comes from the word ‘proteios’ which means ‘primary’ or ‘first rank’.

Noteworthy Programs

Proteins of the Future Challenge Competition

Want to be part of the global protein transition? Participate in teams to let us know how you would approach some of the current challenges related with protein transition. Topics include environmental impact, scale up, functionality, nutritional value, and commercial/market research. Undergraduate and graduate students are welcome to participate.

Learn more

Infographics

Check out infographics created by the Protein Division, published in Food Technology.
(1) U.S. Consumer’s Appetite for Plant-Based Proteins
(2) How Protein Sources Measure Up

Division Accomplishments/Recognition

  • The Outstanding Volunteer award honors a current Division member who provided exemplary volunteer work to the Division in the current year. The 2023-2024 recipients are Lingyun Chen & Edgar Bottle.
  • The Outstanding Service award honors current Division members who have demonstrated a history of service to the Division or field. The 2023-2024 recipient is Jose Bonilla.

Proteins of the Future Challenge Winners

  • First Place: Fungitos- High protein, high fiber, and omega-3 supplemented natural umami flavored snack - Vidheesha Abeysinghe, Mayuri Bane, Anuruddika Hetti Hewage, Kofi Oduro, University of Manitoba
  • Second Place: IngredAI: a Machine Learning-Based Commerce for Alternative Protein Mixes - Alejandro de la Brena Meléndez, Mariana Fernández Cervantes, Ana Sofía Gómez Rubio, David Guevara Camacho, Tecnológico de Monterrey
  • Third Place: Root & Grain Scoops: Indulge in a Guilt-free Silky-smooth Protein Fortified Plant-based Alternative to Dairy Ice Cream - Xiaoyan Hu, Jaekun Ryu, Xiaoke Xiang, University of Massachusetts-Amherst

Division Oral Competition Finalists

  • First: Uma Tay, National Universiry of Singapore: Impact of pH and Lecithin on Lupin Protein for Mimicking Egg Custard
  • Second: Chengxin He, National Universiry of Singapore: Co-Refolding Pea Protein and Phycocyanin to Form a Multifunctional Hydrocolloid
  • Third: Menglin Han, Menglin Han: Predicting the Tofu Quality Based on Protein Subunit Profiles using Machine Learning

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How to Join a Division

Joining a Division is easy! Signing up for a Division gives you access to the Division’s IFT Connect Community, signs you up for their newsletter, and gives you access to Subject Matter Experts in the field. To sign up for a Division, visit IFT-Divisions. After signing into your account, check the boxes of the Divisions you would like to be involved with and click save.

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