Protein division

Protein Division

Protein Division is a platform for science of food professionals and students to connect, collaborate, and learn the science and technology of proteins including animal-, plant-, cellular-, biomass-, and precision fermentation-based. We thrive to connect our community and develop tools and resources to educate professionals and students who are interested in the science and technology of proteins.

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Quick Information and Links

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Jose Bonilla Protein Division
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1250+

Division Members
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2015

Year Founded
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Protein

The word protein has been used since 1883.
The word ‘protein’ is Greek and it comes from the word ‘proteios’ which means ‘primary’ or ‘first rank’.

Noteworthy Programs

Proteins of the Future Challenge Competition

Want to be part of the global protein transition? Participate in teams to let us know how you would approach some of the current challenges related with protein transition. Topics include environmental impact, scale up, functionality, nutritional value, and commercial/market research. Undergraduate and graduate students are welcome to participate.

Learn more

Infographics

Check out infographics created by the Protein Division, published in Food Technology.
(1) U.S. Consumer’s Appetite for Plant-Based Proteins
(2) How Protein Sources Measure Up

Division Accomplishments/Recognition

  • The Outstanding Volunteer award honors a current Division member who provided exemplary volunteer work to the Division in the current year. The 2024-2025 recipient is Thilini Dissanayake.
  • The Outstanding Service award honors current Division members who have demonstrated a history of service to the Division or field. The 2024-2025 recipient is Serap Vatansever.

Proteins of the Future Challenge Winners

First Place Winners:

  • Jared Lou Rivera, Kansas State University
  • Rania Buenavista, Kansas State University
  • Roselle Barretto, Kansas State University
  • Suhan Bheemaiah, Kansas State University

Second Place Winners:

  • Zainab Husain, University of Manitoba
  • Vidheesha Abeysinghe, University of Manitoba
  • Chamali Kodikara, University of Manitoba
  • Victoria Mizrachi Chavez, University of Manitoba
  • Thilini Dissanayake, University of Manitoba

Third Place Winners:

  • Bingqi Chen, University of Tennessee, Knoxville
  • Elizabeth Cathey, University of Tennessee, Knoxville
  • Abby Rodriguez, University of Tennessee, Knoxville
  • Julia Prince, University of Tennessee, Knoxville

Division Oral Competition Finalists

  • First: Thilini Dissanayake, University of Manitoba, Canada: Low Temperature Induced Hemp Protein Gels as Encapsulation Wall Materials: Effects of Crosslinkers, Pre-Treatment, and Protein Extraction Techniques
  • Second: Ramdattu Santhapur, University of Massachusetts Amherst: Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes
  • Third: Disha Jayakumar, University of Massachusetts Amherst: Fabrication of Mycelium-Gellan Gum Hybrids as Next Generation Alternative Protein Foods Produced by Fermentation

InfoFoodrafic: A Global Infographic Competition

First Place Winners:

  • Brandon Freire, Louisiana State University
  • Ivannova Lituma, Louisiana State University

Second Place Winner:

  • Tharindu Trishan Dapana Durage, Louisiana State University

Third Place Winners:

  • Imroati Fatimatuzzahra, IPB University
  • Lathifa Novianti Lyantin, IPB University

How to Join a Division

Joining a Division is easy! Signing up for a Division gives you access to the Division’s IFT Connect Community, signs you up for their newsletter, and gives you access to Subject Matter Experts in the field. To sign up for a Division, visit IFT-Divisions. After signing into your account, check the boxes of the Divisions you would like to be involved with and click save.

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