Fish tissue proteomics as baseline evaluation for safer cultivated seafood with known allergen profile
Good Food Institute
Role
Principal Investigator
Description
Cultivated seafood is far less researched than traditional livestock alternatives. We will address this critical knowledge gap through high throughput proteomic analysis of various tissues from different fish species, used for cultivation, with a focus on comparative composition of allergenic proteins (allergens), and directly compare with cultivated meat. Closing this lack of industry-wide target product, protein, and allergen profiles is essential for success in the alternative protein field and will promote regulation of safe cultivated foods.
Date
20 Nov 2022 - 19 Nov 2023
Project Type
GRANT
Keywords
allergen;food safety;cultivated-crustacean;allergenicity;shrimp;healthy aging
Funding Body
Good Food Institute
Amount
95000
Project Team
Thimo Ruethers