Plant-based protein, sustainability and diet quality
Scientists from the School of Agriculture, Food and Wine are seeking students for honours projects to examine plant-based protein in relation to sustainability, diet quality and human health.
Consumption of vegetables and plant foods are linked to many health benefits. Plant-based proteins are rapidly growing in popularity in developed countries due to their perceived healthiness and environmental sustainability.
This project aims to evaluate the nutritional quality and sustainability of plant-based proteins. It will involve examining nutritional content of plant-based proteins and their contribution to diet quality through dietary modelling. It will also explore environmental impacts of producing plant-based proteins.
Supervisor
- Dr Jo Zhou
- Research area: School of Agriculture Food & Wine and Robinson Research Institute
- Recommended honours enrolment: Honours in Food and Nutrition Science