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Vidvatta Sharma
Vidvatta forges multi-stakeholder partnerships to demonstrate the potential of smart protein in advancing India’s sustainable development agenda.
Bioreactor scale-up engineering solutions for cultivated meat
To scale cultivated meat towards market readiness, standard 2D cultures or stirred flasks are not a viable option for large-scale growth and must be replaced by bioreactors capable of supporting high-density and large-volume cell cultures.
Cost-effective media development and optimisation for cultivated meat and seafood applications
Very few cell culture media formulations (including growth, maintenance, or differentiation growth factor cocktails) are publicly available for animal species and cell types relevant to cultivated meat.
Cell line repositories and standardised isolation and maintenance protocols
Currently, there appears to be little to no consensus at this stage in the cultivated meat field regarding which starter cell type is preferable. There is a need to improve our understanding of the relative advantages and disadvantages of different cell types for each species important for cultivated meat.
Technology and production innovation priorities in fermentation
A majority of the current fermentation production facilities (including contract manufacturers) are optimised for applications in industrial biotechnology and bioethanol production with submerged fermentation using classical stirred tank bioreactors.
Non-thermal, chemical-free approaches for protein purification
Protein functionality is governed by its degree of purity. Membrane filtration is a promising technology to obtain pristine and functional proteins from plant-based sources, microalgae, and seaweeds. It is worth exploring its application in the production of high-purity proteins from agri-food industry sidestreams.
Technological interventions to improve the ‘clean-label’ claims of plant-based foods
Consumers prefer clean-label food ingredients and end products. Employing science-based innovations to eliminate the need for synthetic additives would be an effective approach.
Development and standardisation of novel, sustainable and green technologies for plant protein extraction
Adopting a sustainable, scalable, and mild extraction technology is central to the functionality of plant proteins. Optimising green technologies for protein extraction and assessing their environmental impact will aid in their commercialisation.
Identification, characterisation and validation of novel plant protein sources for smart protein applications
The plant-based smart protein industry is aiming at diversifying plant protein sources to substitute animal-derived proteins. Exploring the protein potential of untapped indigenous crops of India and mapping their nutritional and functional properties are potential areas for future research.
Optimisation of novel texturization technologies (3D printing, fibre spinning, shear cell) for the development of plant-based meat products
Exploring novel top-down and bottom-up technologies for texturising plant proteins can catalyse product innovations. Optimising the processing and formulation parameters for 3D printing, fibre spinning, and shear cell technologies can improve the commercial viability of these structuring approaches.
Novel approaches to develop alternative fats for plant-based food applications
Alternative fat is a key building block of plant-based meat, contributing towards the juiciness, tenderness, and mouthfeel of products. Modifying molecular structures of plant-based oils to create solid fats and structuring them in combination with proteins, phospholipids, or carbohydrates are potential approaches to achieve functional parity with animal-derived fats.
Utilisation of agri-food industry side streams as protein sources for plant-based meat, egg, dairy and seafood products
Reducing food loss and waste is a key component of the United Nations' Sustainable Development Goal (SDG) 12.3. Utilising agri-food industry residues as a fermentation substrate and extracting proteins and functional ingredients can aid in achieving a circular bioeconomy.
Functionalisation of plant proteins for the development of plant-based meat, egg and dairy products
Protein functionality is the key to product innovations in the smart protein sector. Identifying the suitable strategy for functional modification of proteins, preferably physical approaches is the need-of-the-hour.
Padma Ishwarya S., PhD
Dr. Padma spearheads plant-based alternative protein innovation in India through strategic research and academic collaboration.
