I am a PhD student in the EDESIA Wellcome Trust programme and my research addresses the growing global demand for sustainable and nutritious plant-based protein sources. With the shift toward plant-based diets, there is a need for alternative proteins that offer both high nutritional value and a reduced environmental footprint. Among the most promising options is the humble pea (Pisum sativum L.), a legume recognised for its rich nutritional profile and relatively low environmental impact when compared to animal-based proteins.

My research focuses on two distinct pea lines: a wild-type control and a mutant line with null mutations for three proteins linked to poor nutritional properties. One of the key aspects of my research is evaluating how these mutations affect the foaming and emulsification properties of the pea. These techno-functional properties are essential for improving the texture, appearance, and overall sensory experience of food products.

In addition to functional properties, my research also delves into the bioaccessibility of macronutrients. Peas, like many legumes, contain antinutritional factors that can impede the digestion and absorption of essential nutrients. The mutant pea line, with its reduced antinutritional content, offers the possibility of enhanced nutrient bioavailability.

Another critical area of my research is investigating the allergenic potential of peas. Food allergies are a growing concern globally, and with the growing adoption of plant-based diets, it is critical to evaluate the allergenicity of alternative protein sources.

In summary, my PhD research focuses on enhancing the health benefits of plant-based foods by investigating pea lines with the potential to develop more nutritious alternative protein sources. As plant-based diets gain popularity, this work is vital for addressing nutritional gaps and promoting better health outcomes. Ultimately, my research could play a critical role in shaping healthier food systems for the future.