Matthew G Nosworthy

December 7, 2020
Speaker Biography Feature Image

Matthew G. Nosworthy, Ph.D., Research Scientist,
Agriculture and Agri-Food Canada, Guelph, ON, Canada

 

Matthew G Nosworthy headshot

Dr. Matthew Nosworthy received his Ph.D. in amino acid metabolism from the Department of Biochemistry at the Memorial University of Newfoundland in 2015, where he studied di-/tri-peptide transport in the Yucatan miniature piglet during growth and in states of disease. His three-year post-doctoral fellowship at the University of Manitoba from 2015-2018 investigated the effect of processing methods on in vivo and in vitro measures of plant protein quality.

Nosworthy then accepted a research associate position in the College of Pharmacy and Nutrition at the University of Saskatchewan. There he examined the relationship between genetic background and nutritional composition of pulse crops, how soil quality in Ethiopia alters crop nutrient content, and shelf-life and nutritional composition of extruded plant-based snacks. In April 2020, he accepted a Research Scientist position at the Guelph Research and Development Centre, Agriculture and Agri-food Canada, where he is currently investigating plant-based protein nutrition and metabolism.

Nosworthy’s research interests center on protein nutrition related to novel protein sources. This research includes the determination of amino acid composition and protein digestibility (protein nutritional quality). Other research areas include investigating the bioavailability of amino acids/peptides using in vivo and in vitro techniques and identifying bioactive properties present in proteins post-digestion and how they can benefit human health.

He has worked on diverse plant crops, including soy, pulses, canola, cereals, and hemp, at various stages of the food supply chain. To date, he has contributed to over 65 publications, book chapters, and conference abstracts in amino acid biochemistry and protein nutrition research.

 Global Food Forums Presentations by Speaker

2022 Protein Trends & Technologies Seminar

“Enabling Protein Claims & Improved Protein Quality Through Blending & Processing Protein Ingredients”

This abstract will be slightly updated shortly: 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.