The Future of Food in a Proteomics World: Translating Proteomics Episode 16

Chapters

00:00 – 01:23 – Introduction
01:23 – 03:27 – Proteomics and alcohol fermentation
03:27 – 05:24 – Food properties and their relationship with molecular composition
05:24 – 07:42 – How can we use proteoforms to improve food quality?
07:42 – 11:49 – Proteomics to aid plant and animal breeding
11:49 – 14:35 – Proteomics, Food Safety, and Food Security
14:35 – 17:05 – Proteomics and food authenticity
17:05 – 20:36 – Proteomics and terroir
20:36 – 22:48 – Proteomics, the microbiome, and health
22:48 – 24:29 – A fun party trick
24:29 – 30:24 – Creating new foods and flavors
30:24 – 34:33 – Designing food for space
34:33 – End – Outro

Resources

• The post-translational modification landscape of commercial beers (Kerr et al. 2021)
  Paper looking at the ways post-translational modification differ between different beers and how protein content relates to the properties of foam
• Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed (Carvalho et al. 2024)
  Paper looking at the relationship between proteins and meat tenderness
• Comprehensive proteome analysis of bread dicphering the allergenic potential of bread wheat, spelt and rye (Zimmermann et al. 2021)
  Research measuring the levels of allergens in different kinds of bread
• Differential proteomic analysis by SWATH-MS unravels the most dominant mechanisms underlying yeast adaptation to non-optimal temperatures under anaerobic conditions
  Study using proteomics to reveal how yeast adapt to growth at different temperatures

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