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Scientific articles are invaluable to the food industry as they provide evidence-based insights into emerging trends, innovative technologies, and best practices. They support product development by offering research on ingredient functionality, safety protocols, and nutritional advancements, helping companies stay competitive and compliant with regulations. Access to peer-reviewed studies enables food businesses to adopt sustainable practices, improve quality, and address consumer demands with confidence, fostering innovation and growth in the sector.
We are proud to share that several of the publications below include contributions from current and past Food Centre staff, reflecting our team’s expertise and ongoing commitment to advancing food and bioproduct innovation. The Food Centre has compiled the following articles and resources that may be of interest to industry professionals, researchers, and innovators:
- Oat Hulls: Under-Utilized Biomass for Fermentative Generation of Value-Added Products (Open Access Research Article, Published Oct. 30, 2026)
- Pulse Breeding, Processing, Functionality, and Products | ScienceDirect (Book, Published Oct. 2026)
- Perennial Sainfoin Seeds as an Emerging Plant‐Based Food: Effects of Thermal Processing on Nutritional Quality, Sensory Properties, Toxicity, and Immunoreactivity – Tuncel – 2026 – Journal of Food Quality – Wiley Online Library (Open Access Research Article, Published Aug. 25, 2026)
- Sainfoin (Onobrychis viciifolia L.) protein isolate as a new source of alternative plant-based protein: cytotoxicity, immunoreactivity, nutritional and functional properties | European Food Research and Technology | Springer Nature Link (Research Article, Published Oct. 28, 2025)
- Valorization of legume by-products in functional formulations: phytochemicals and their simulated gastrointestinal fate | Sustainable Food Technology | The Royal Society of Chemistry (Open Access Research Article, Published Oct. 2, 2025)
- Fermentative Butanol Production – Perspectives and Scale-Up Challenges (MDPI.com | Published Apr. 9, 2025)
- Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications (MDPI.com | Published June 21, 2024)
- Bioengineered Enzymes and Precision Fermentation in the Food Industry (MDPI.com | Published June 15, 2023)
- Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives (MDPI.com | Published Feb. 27, 2023)
- Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives (ScienceDirect | Published Dec. 2022)
