Proteins in Food Processing

Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters.

• 1. Introduction2. Properties of proteins in food systems Part One: Sources of proteins3. The caseins 4. Whey proteins 5. Muscle proteins6. Soy as a food ingredient 7. Proteins from oil-producing plants8. Cereal proteins 9. Seaweed proteins 10. Alternative protein source (e.g. insects)11. Cultured meat proteinPart Two: Analysing and modifying protein12. Bioactivity13. Modelling protein behaviour14. Factors affecting enzyme activity in foods15. Detection and methods to reduce food allergens  16. The extraction and purification of proteins: an introduction17. Modifying seeds to produce proteins Part Three: Applications18. Seafood proteins 19. Edible films and coatings from proteins 20. Protein gels 21. Health-related functional value of dairy proteins and peptides22. The use of immobilized enzymes to improve functionality23. Impact of proteins on food colour 24. Use of proteins as nano encapsulants