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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Dilek Uzunalioglu Protein Division
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Division Members
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Year Founded
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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

This competition brings students closer to the advances and challenges of protein innovation currently occurring in the science of food world. By participating in this competition, students will: Work on ideas to solve real-life food global problems, enhance their knowledge in food proteins, and enhance their teamwork and presentation skills.

Learn more


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

  • Outstanding Volunteer - The Outstanding Volunteer award honors a current Division member who provided exemplary volunteer work to the Division in the current year. The 2021-2022 recipient is Jose Bonilla.
  • Outstanding Service - The Outstanding Service award honors current Division members who have demonstrated a history of service to the Division or field. The 2021-2022 recipient is Dilek Uzunalioglu.

Division Oral Competition Finalists

  1. Endogenous Maillard-Induced Glycation of Pea Protein to Enhance its Solubility and Thermal Stability for Beverages, Alissa Schneider, University of Minnesota (First Place)
  2. Characterization of fava bean proteins extracted using an optimized choline chloride and glycerol deep eutectic solvent system, Anuruddika Hetti Hewage, University of Manitoba (Second Place)
  3. Soy proteins interact with κ-carrageenan forming gel network with potato starch embedded inside to develop egg omelet analogue, Zhou Lu, National University of Singapore (Third Place)
  4. Characterization of Transglutaminase-Treated Rice Protein and Its Application in Gluten-Free Pasta, Yuanhao Dion Chang, California State Polytechnic University, Pomona (Finalist)
  5. A facile method to prepare size controllable whey protein microgels and their effects on bulk phase and interface to improve emulsion properties, Yifu Chu, University of Alberta (Finalist) Application of atmospheric cold plasma technique to improve pea protein functional properties and the mechanism study, Sitian Zhang, University of Alberta

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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