Plant-Based Proteins and Antioxidants in Hybrid Meat for Dysphagia

Dysphagia is a common condition among the elderly, characterized by swallowing difficulties, that leads to malnutrition and increased mortality. Addressing dysphagia is becoming increasingly critical, especially as the global aging population is expected to reach 1.5 billion by 2050. The HyPAD project addresses this issue by developing innovative hybrid meat products tailored for dysphagia patients. These products will integrate plant-based proteins and bioactive compounds with advanced 3D food printing technology to offer improved nutritional value, safer textures, and appealing sensory qualities, significantly enhancing the quality of life for those affected. Currently, dysphagia-friendly foods often lack nutritional balance and are unappealing, leading to poor patient acceptance.HyPAD aims to overcome these limitations by exploring sustainable sources of plant proteins and bioactive compounds, optimizing hybrid meat formulations, and employing 3D printing to achieve desired textural properties. Specific aims include developing and rigorously testing these formulations, with planned short visits to industry partners for refining the products. The comprehensive plan integrates various disciplines, including phytochemistry, nutrition, and food sciences. This interdisciplinary approach ensures that the products developed are not only effective but also environmentally sustainable, aligning with global efforts to reduce the environmental footprint of food production.Through this project, the fellow will gain expertise in cutting-edge food technology and sustainable practices, enhancing his career prospects in both academia and industry.HyPAD not only advances scientific knowledge in dysphagia management but also sets new standards for sustainability in food production, creating new market opportunities in geriatric nutrition and functional foods.