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.

Tagged in Honours projects - Food and Nutrition Science, Honours projects - Jo Zhou