David Julian McClemmons

I'll be back.

My name's David Julian McClemmons, and I'm a distinguished professor in the Department of Food Science at the University of Massachusetts.

And I do a lot of work on protein fortification of plant-based foods.

So we're trying to make plant-based alternatives.

The most common way is you just basically take the plant, you grind it up into a powder, then you put it in water, and then you make it very alkaline, and that causes the proteins to dissolve.

And then you collect them, and then you change the pH again, and they all come out of solution, and you get this big curd that you can take and dry and use as a protein isolate.

So we've made plant-based scallops.

Plant-based chicken and plant-based eggs that are fortified with proteins and other healthy ingredients, so things like potatoes or peas or soybeans or nettles.

I know.

My name's David Julian McClemmons and I'm a distinguished professor in the Department of Food Science at the University of Massachusetts. And I do a lot of work on protein fortification of plant-based foods.

My name's David Julian McClemmons and I'm a distinguished professor in the Department of Food Science at the University of Massachusetts. And I do a lot of work on protein fortification of plant-based foods.

My name's David Julian McClemmons and I'm a distinguished professor in the Department of Food Science at the University of Massachusetts. And I do a lot of work on protein fortification of plant-based foods.

So we're trying to make plant-based alternatives. The most common way is you just basically take the plant, you grind it up into a powder, then you put it in water, and then you make it very alkaline, and that causes the proteins to dissolve.

So we're trying to make plant-based alternatives. The most common way is you just basically take the plant, you grind it up into a powder, then you put it in water, and then you make it very alkaline, and that causes the proteins to dissolve.

So we're trying to make plant-based alternatives. The most common way is you just basically take the plant, you grind it up into a powder, then you put it in water, and then you make it very alkaline, and that causes the proteins to dissolve.

And then you collect them, and then you change the pH again, and they all come out of solution, and you get this big curd that you can take and dry and use as a protein isolate. So we've made plant-based scallops.

And then you collect them, and then you change the pH again, and they all come out of solution, and you get this big curd that you can take and dry and use as a protein isolate. So we've made plant-based scallops.

And then you collect them, and then you change the pH again, and they all come out of solution, and you get this big curd that you can take and dry and use as a protein isolate. So we've made plant-based scallops.

Plant-based chicken and plant-based eggs that are fortified with proteins and other healthy ingredients, so things like potatoes or peas or soybeans or nettles.

Plant-based chicken and plant-based eggs that are fortified with proteins and other healthy ingredients, so things like potatoes or peas or soybeans or nettles.