Double Young Scientist Awards and Good Food Institute Grant

Lutz Grossmann, an assistant professor of food science, has received prestigious accolades: the 2023 Nils Foss Talent Prize and the 2024 International Union of Food Science and Technology (IUFoST) Young Researcher Award. His exceptional contributions span alternative protein extraction, purification, protein functionality, sustainable food processing, and innovative food design, garnering recognition both nationally and internationally.

Furthermore, Dr. Grossmann secured a $250,000 grant from the Good Food Institute for his project titled “Development and Implementation of a Novel Coextrusion Technology to Produce Plant-based Meats with Lipid Marbling." One of the challenges of creating realistic-looking and delectable plant-based meat is mimicking the marbled effect of animal fat that many carnivores expect and enjoy. Dr. Grossmann plans to address this challenge with a novel coextrusion technology to replicate the juiciness, appearance, and texture of animal meat by incorporating lipids into high-moisture extrusion processes. The method, described as working like a piping bag to create a two-colored swirl, could revolutionize the plant-based meat industry.