Food Tech Transforming Future Diets: NUS Professor HUANG Dejian Explores Innovations in Sustainable Plant Proteins and Functional Staple Foods

On 8 June 2026, Prof. HUANG Dejian, Professor and Deputy Head of Department of Food Science & Technology, Principal Investigator at Bezos Centre for Sustainable Protein at National University of Singapore, delivered a PAIR Seminar titled “Sustainable Plant Proteins and Functional Staple Foods” at the PolyU campus. The seminar attracted an audience of over 50 onsite attendees and nearly 14,600 online viewers across various social media platforms.

Prof. Huang opened the seminar by highlighting several pressing global challenges. With the world population projected to approach 10 billion by 2050, pressure on global food supply systems is expected to intensify significantly. At the same time, food waste continues to cost the global economy an estimated USD 2.6 trillion annually. Moreover, the growing prevalence of highly processed diets has contributed to the rising incidence of non-communicable diseases such as diabetes and obesity. In response to these structural challenges, Prof. Huang’s research team adopts a circular economy approach, transforming agricultural side-streams and underutilised resources into high-value functional food ingredients.

A major highlight of the seminar was the upcycling of food side-streams, including spent grains from alcoholic beverage production and oilseed meals, for the extraction of cereal prolamins such as zein. Prof. Huang demonstrated the immense potential of these plant proteins as edible biomaterials. His research team utilised zein to fabricate 3D-printed scaffolds and microbeads for cultivated meat production, enabling the scalable cultivation of muscle cells and the successful production of marbled cultivated meat. In addition, the team conducted in-depth research on pumpkin seed proteins rich in arginine and formulated them into plant-based hydrogels as gelatine mimics. By integrating 3D-printing technologies, the researchers successfully developed highly realistic plant-based seafood analogues, including salmon, Arctic shellfish, and sea cucumber, closely replicating both their appearance and texture. These innovations not only demonstrated the versatility of plant proteins in texture design, but also highlighted their enormous potential for future food innovation and sustainable development.

Turning the focus toward functional staple foods, Prof. Huang addressed the metabolic health risks associated with high-carbohydrate diets, noting that a single bowl of white rice contains more than twice the carbohydrate content of a canned soft drink. To tackle this issue, his research team identified various natural botanical extracts capable of inhibiting starch-hydrolysing enzymes, including okra seed powder, and successfully developed the ProTEGO™ noodle. Clinical studies showed that the functional staple food effectively reduces postprandial glycaemic response and glycaemic index (GI), while maintaining favourable taste, texture, and satiety, offering a healthier alternative to conventional staple foods. The related technologies have been commercialised, with successful applications in products such as plant-based abalone and vegan Poon Choi, providing practical solutions for promoting healthier and more sustainable dietary habits.

The seminar concluded with an interactive Q&A session moderated by Prof. GAN Renyou, Assistant Professor in the Department of Food Science and Nutrition at PolyU. Both onsite and online audiences actively engaged in discussions on topics including plant proteins, staple food texture, and digestive properties. Prof. Huang also shared reflections on his team’s research journey, describing it as an exploration filled with warmth, camaraderie, and a passion for scientific discovery, bringing the seminar to a successful close.