Matthew G. Nosworthy, Ph.D., Research Scientist,
Agriculture and Agri-Food Canada, Guelph, ON, Canada
Dr. Matthew G. Nosworthy completed his Ph.D in amino acid metabolism from the Department of Biochemistry at Memorial University of Newfoundland in 2015 where he studied di-peptide transport in the yucatan minature piglet during growth and in states of disease. He accepted a post-doctoral fellowship at the University of Manitoba from 2015-2018 where he investigated the effect of processing methods on in vivo and in vitro measures of plant protein quality.
Nosworthy then accepted to a post-doctoral fellowship and research associate position in the College of Pharmacy and Nutrition at the University of Saskatchewan where he examined the relationship between genetic background and nutritional composition of pulse crops, how soil quality in Ethiopia alters crop nutrient content, as well as shelf-life and nutritional composition of extruded snacks. In April 2020, he accepted a Research Scientist position at the Guelph Research and Development Centre, Agriculture and Agri-food Canada, where is is investigating protein nutrition and metabolism.
Nosworthy’s research interests are centred on protein nutrition as related to novel protein sources, where he has published over 55 manuscripts and conference abstracts related to this area. This includes the determination of amino acid composition and protein digestibility (protein quality), investigation of the bioavailability of amino acids/peptides using in vivo and in vitro techniques, as well as the identification of bioactive properties present in proteins post-digestion and how they can benefit human health.
Global Food Forums Presentations by Speaker
To be reconfirmed for the 2022 in-person Protein Trends & Technologies Seminar. To be held October 25–26, Itasca, Illinois, a suburb of Chicago.
“Increasing PDCAAS of Plant-Based Protein Products through Blending & Processing”
The concurrent rise in consumer interest in plant-based products and increasing protein consumption provides an opportunity to develop creative new products with great marketplace appeal. However, achieving optimal consumer interest requires success in obtaining a protein content claim, which is regulated through the Protein Digestibility Corrected Amino Acid Score (PDCAAS) in the United States. Plant-based proteins typically have low PDCAAS scores due to reduced digestibility compared to animal proteins and also amino acid compositions that are unable to satisfy human nutritional requirements. This presentation will look at how these limitations can be overcome through blending of complimentary plant proteins and processing methodologies that can increase protein digestibility.
2021 Premium Webinars Series: FOOD PROTEINS – Overcoming Technical Issues when Formulating with Protein (Online March 24, 2021)
“Increasing Plant-Based Products’ Protein Quality through Ingredient Blending”
Optimizing consumer interest in protein-enhanced products requires success in obtaining a protein content claim. In the U.S., this is regulated through a product’s Protein Digestibility Corrected Amino Acid Score (PDCAAS). Plant-based proteins typically have lower PDCAAS scores than animal proteins due to reduced digestibility and amino acid compositions that are unable to satisfy human nutritional requirements. This presentation looks at how these limitations can be overcome through blending of complimentary plant proteins that can increase protein digestibility.