About

As part of the Purdue University and Young Family partnership, and under the leadership of the Food Science Department, a new initiative is being launched to highlight the power of plant proteins and foster student innovation through a product development competition. This interdisciplinary effort will engage students from across Purdue in developing plant-based food products, such as appetizers, cheeses and meat alternatives, while emphasizing sensory quality, nutritional value and consumer appeal. The initiative leverages Purdue’s cutting-edge sensory and analytical facilities to evaluate taste, texture and nutritional properties, ensuring products meet high standards of quality and acceptance. In parallel, it incorporates strategic communication and education efforts to inform and inspire consumers about the benefits of plant-based foods, including their role in promoting health, sustainability and environmental well-being. Through hands-on learning, collaborative research and broad outreach, this initiative supports the university’s One Health mission and the shared vision of building a resilient and inclusive food system.

Contact Us

Program Manager
Elise Whitley
ewhitle@purdue.edu

Faculty Advisor
Dr. Senay Simsek
ssimsek@purdue.edu

Mushrooms with alternative proteins

People

Elise Whitley

Elise Whitley

Carbohydrate Application and Function Lab
Research Assistant
Profile Link

Research Areas

Several faculty of the Food Science Department facilitate research related to plant-based proteins. For more information about the cutting-edge research our department is currently working on related to plant-based meat alternatives, please check out these labs below.

The Translational Food Chemistry Lab's mission is to advance the production, accessibility, and consumption of protein-rich products by developing cost-effective, high-quality protein ingredients through structural modification or novel extraction technologies, meanwhile reducing water and energy consumption during food production.

Lab Website

The Carbohydrate Application and Function Lab has focused on the utilization of by-products and waste materials as innovative uses such as high-protein meat analogues. 

Lab Website

The Process Modeling and Validation Lab conducts research on developing digital tools for the improvement of the structure and texture of plant-based meat extrudates. 

Lab Website

Plant-based foods innovation and product development competition
Purdue University’s Food Science Department is excited to host the second ever Plant-Based Foods Product Development & Marketing Competition in collaboration with departments across the university and the Young Family Foundation. The theme will be “Cheeses.” Interdisciplinary student teams, drawing from Food Science, Business, Science, Engineering and other academic units, will compete for a grand prize and the potential to commercialize their innovative product. If you are interested in participating, please plan to attend the information session on September 15th at 6:00 p.m. in Nelson 1195. Food and drinks will be provided!

Egg rolls with alternative proteins as ingredient

Competition prizes

1st place: $10,000

2nd place: $7,500

3rd place: $5,000

4th & 5th place: $1,000

People’s Choice Award: $1,000

Creativity Award: $1,000

competition timeline | all dates subject to change

09/15/2026 | Registration Opens

09/15/2026 | Info session #1 (6:00 p.m. NLSN 1195)

09/2026 | Info session #2 (TBA)

11/20/2026 | Registration Closes

12/04/2026 | Pitch Day

12/12/2026 | 10 teams chosen to continue

01/11/2027 | Product Development Begins

03/24/2027 | Final Reports Due

03/31/2027 | Final Presentations Due

04/01/2027 | Judging Day | Top 5 decided

04/2027 | Reception (TBA)