Meat-Analogue, Potential Resources and Costumer Preferences
- Beschreibung
- The increasing number of worldwide vegetarians, vegans, and flexitarians that limiting their meat consumption, has concern to the alternative from animal protein diet into non-animal protein diets. Meat is a major source of dietary protein, that is frequently recognized as a high-quality protein source with nutritional qualities and favorable sensory properties such as texture and flavor. Meat substitute or know as meat analoge is a meat-like products, with similar texture, flavor, color, and nutritive value that can be used normally to replace the animal meat in human diet . Soy and textured vegetable proteins are the most common sources for meat analogue, but pulses (i.e., peas, lentils, beans, and lupin), cereals (i.e., wheat, quinoa, amaranth, and buckwheat), mushrooms, and seeds (i.e., linseeds) are also used. Other ingredients also added to the formula to achive the identical sensory and physicochemical properties with meat. Non-animal sources of diet has some benefits for human health. This project will elaborate the plant based meat alaoge, their health benefit as well the consumer preferences about the product.
- Projektzeitraum
- Wintersemester 2022/2023
- Bewerbungszeitraum
- 17.10. bis 04.11.2022
- Durchführung
- semesterbegleitend
- Details zu Projektzeitraum und Durchführung
- Mid Nov: First meeting
Nov-Feb: Literature research and review
mid March: Abstract and poster development - Studienfach
- offen für alle Studienfächer
- Betreuende
- Institut
- Institut für Ernährungswissenschaften (140) (Fg. Ernährungswissenschaft (140a))
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 2
- Arbeitsaufwand
-
ca. 90 Stunden pro Teilnehmende:r
| 3
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- theoretisch/nicht experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
The student able to construct understanding regarding plant based meat analogues, their health benefit as well the preferences of the costumer - Anmerkungen für Studierende
- Schlagworte
- meat analogues, legumes and textured vegetables protein, plant based meat analogues