Emerging Sources and Applications of Alternative Proteins

Dr. Wu is a Full Professor and Director of Food Science and Bioresource Technology Division at the Department of Agricultural, Food and Nutritional Science of University of Alberta (Edmonton, Canada). His globally recognized research program focuses on processing of food proteins for food and functional food applications, with the ultimate goals to sustain the global protein nutrition and to unlock the potential of food proteins as the diet-based strategies for the prevention and mitigation of chronic diseases. Dr. Wu is also a world-renowned researcher in egg research. He has published over 220 peer-reviewed articles at international journals, 15 invited book chapters, 2 edited books (sole editor), over 250 presentations, and 10 patents/patent applications. He is an editorial advisory member of Food & Function and Journal of Functional Foods, associate editor for Journal of Functional Foods (since 2019.4), associate editor-in-chief for Food Science and Human Wellness (since 2014.9), and past associate editor for Journal of the Science of Food and Agriculture (2012.1-2018.12). He is the past Chair of the Protein and Co-Products Division of the American Oil Chemists' Society (AOCS) and the Nutraceuticals and Functional Foods Division of Institute of Food Technologists (IFT), a regular organizer and chair of numerous scientific symposia/sessions. and is currently serving as the Treasurer of International Society for Nutraceuticals and Functional Foods (ISNFF). Jianping is also a highly praised mentor. He has successfully supervised 14 PhD students, 13 Master students, 22 postdoctoral fellows, and 14 summer students. He was nominated by his trainees for the Department mentor award at the University of Alberta (2016), which recognizes his exceptionally high-quality work with and for graduate students. He is the recipient of IFT Babcock-Hart Award (2021), which honors an IFT member who has attained distinction by contributions to food technology that result in improved public health through nutrition or more nutritious food, and the Fellow of the Agricultural and Food Chemistry Division (AGFD) of American Chemical Society (ACS, 2021), which recognizes an AGFD member who has made outstanding scientific contributions to the field of agricultural and food chemistry.

• PrefaceJianping Wu1. Emerging sources and applications of alternative proteins: An introductionJianping Wu2. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutritionAmir Vahedifar and Jianping Wu3. Pea protein composition, functionality, modification, and food applications: A reviewYanting Shen, Shan Hong and Yonghui Li4. Edible insects, a valuable protein source from ancient to modern timesAndrea M. Liceaga5. Fungal proteinPedro F Souza Filho6. Should and will "cultured meat" become a reality in our plates?Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette7. Meat alternatives: A proofed commodity?Fatma Boukid and Mohammed Gagaoua8. Fabrication of protein nanomaterials as delivery systemsWeijuan Huang and Lingyun Chen9. Clinical evidence of food protein-derived bioactive peptides in management of nutrition related chronic diseasesXinyi Cao, Shaokang Wang and Wang Liao