Feb 05 2025 35 mins 1
On this episode of Translating Proteomics, hosts Parag Mallick and Andreas Huhmer discuss the many ways proteomics can impact our interactions with food. Some of the topics they touch upon in this wide-ranging conversation include:
· Proteomics and food quality
· Proteomics and food safety
· Developing new kinds of food with proteomics
Chapters
00:00 – 01:23 – Introduction
01:23 – 03:27 – Proteomics and alcohol fermentation
03:27 – 05:24 – Food properties and their relationship with molecular composition
05:24 – 07: 42 – How can we use proteoforms to improve food quality?
07:42 – 11:49 – Proteomics to aid plant and animal breeding
11:49 – 14:35 – Proteomics, Food Safety, and Food Security
14:35 – 17:05 – Proteomics and food authenticity
17:05 – 20:36 – Proteomics and terroir
20:36 – 22:48 – Proteomics, the microbiome, and health
22:48 – 24:29 – A fun party trick
24:29 – 30:24 – Creating new foods and flavors
30:24 – 34:33 – Designing food for space
34:33 – End – Outro
Resources
The post-translational modification landscape of commercial beers (Kerr et al. 2021)
· Paper looking at the ways post-translational modification differ between different beers and how protein content relates to the properties of foam
· Paper looking at the relationship between proteins and meat tenderness
· Research measuring the levels of allergens in different kinds of bread
· Study using proteomics to reveal how yeast adapt to growth at different temperatures