About the Webinar
From meat analogues and dairy alternatives to beverages, baked goods, noodles, and supplements, pulse proteins are unlocking new possibilities in food formulation. Their unique nutritional and functional properties make them ideal for various applications.
In this session, you’ll hear from Professor Brent Kaiser, Dr Thomas Roberts, and Dr Peter Valtchev from the University of Sydney, and Chris Whiteway from the Australian Export Grains Innovation Centre (AEGIC) as they present findings from their latest review on pulse protein ingredients, covering their nutritional value, protein functionality, and use in modern food systems.
Dr Valeria Messina (University of Sydney) and Dr Daniel Skylas (AEGIC) will join the panel for a Q&A at the end, bringing additional insights and expertise.
Read the research the webinar is based on here.
Whether you’re a food manufacturer, technologist, or researcher, this is a valuable opportunity to explore how pulse proteins can support innovation and sustainability in the food industry.
Date: Tuesday, 1 July 2025
Time: 1:00-1:45pm AEST
About the Speakers
Professor Brent Kaiser
Professor Brent Kaiser received a BSc (Agriculture) and MSc (Plant Physiology) degree from the University of Guelph (Canada) and a PhD from the Australian National University (Plant Molecular Biology). He is a molecular physiologist examining the regulation and control of plant nitrogen transport systems. The research topics include: i) Nitrogen transport and assimilatory mechanisms that operate in plants to enhance uptake and redistribution of inorganic nitrogen and 2) Genetic signalling that promotes symbiotic nitrogen fixation within the legume rhizobia symbiosis. He has led numerous research projects in plant proteins, including the ARC Industrial Transformation Research Hub – Legumes for Sustainable Agriculture, Global Innovation Linkage III – Transitioning Australian Pulses into Protein-based Food Industries and the NSW Tech Central Research and Innovation Infrastructure Fund – Alternate Protein Application Centre (APAC).
Dr Thomas Roberts
Dr Thomas Roberts is an Associate Professor in Food Chemistry and Biotechnology in the School of Life and Environmental Sciences (SOLES), and Theme Leader for Quality Food in the Sydney Institute of Agriculture (SIA) at the University of Sydney (USyd). He is a Plant Biochemist and a Food Chemist. His teaching and research include molecular plant pathology, phytochemistry and the chemistry and biochemistry of foods. His current research projects comprise studies of Australian native grains; molecular interactions between cereals and rust pathogens; effects of plant heat stress on grain quality of wheat; brewing with triticale malt, and the development of microcarriers for cellular meat production.
Dr Peter Valtchev
Dr Peter Valtchev is an experienced Senior Researcher at The University of Sydney specializing in protein processing and characterization, with a strong background in food and biopharmaceutical sciences. He has experience in protein isolation and characterization, proteomics, peptide mapping, and protein-protein interactions. He has worked on the analysis and modification of proteins in food products, biological matrices, and therapeutic delivery systems. His research incorporates advanced separation techniques, supercritical fluid micritization, and novel protein delivery systems, including pulmonary delivery of therapeutic proteins. He integrates insights from food processing, analytical chemistry, and biopharmaceutical sciences to advance protein functionality in food and health applications.
Mr Chris Whiteway
Mr Chris Whiteway is a Research Assistant in Plant Protein at the Australian Export Grains Innovation Centre (AEGIC). He supports all aspects of AEGIC’s plant protein research, from project workflow and dry fractionation trials to the functional testing of protein and starch concentrates. He holds a Bachelor of Science and has over seven years of experience in milling and food science. During his career, he has won the Jack Walsh Award and the Graeme Lukey Award from the Australian Technical Millers Association and achieved the top marks globally in the UK Flour Millers Distance Learning Program.
Dr Valeria Messina
Dr Valeria Messina is a Senior Researcher at The University of Sydney with a strong background in Food Science, Biochemistry, and Health. She focuses on the analysis and enhancement of functional ingredients in food products and is particularly motivated by the potential of food science to drive innovations in plant protein research. Passionate about the transformative role of plant proteins, she believes that advancing sustainable and nutritious food solutions can significantly impact global health. She has led numerous projects and established a Centre in Food Science, Food Processing, and Functional Foods in Argentina. She has participated in multiple research projects and attracted significant grant funding. She has had a long-term collaboration with Dr. Valtchev, Prof. Thomas Roberts, and Prof. Kaiser. Additionally, she has contributed to several research publications.
Dr Daniel Skylas
Dr Daniel Skylas is a Senior Research Scientist based at Australian Export Grains Innovation Centre (AEGIC) and is primarily focused on pulse research. He has significant knowledge and experience in dry fractionation technologies for producing concentrated protein ingredients for a range of food applications and has published numerous research papers in peer reviewed journals. His work contributed to being awarded a GRDC Infrastructure Investment Grant (2023), which provided the necessary funds for purchasing a new state-of-the-art dry fractionation unit. He is always keen to learn and enjoys contributing knowledge that is useful to the Australian grains industry.