Bridging animal-based and alternative foods: Maija Greis on designing modified food proteins

Greis' interest in food science stems from a curiosity about how to create food that is not only sustainable but also tasty and healthy. Having worked in the food industry with alternative ingredients such as plant-based eggs and yoghurts, she has witnessed first-hand the transformation in the food sector. The rise of protein design tools, including those recognized in the 2024 Nobel Prize, has opened up exciting neaw opportunities for food research. 

Advancing alternative proteins 

With a background in food science and a PhD focusing on plant-based yoghurts and their texture properties, Greis has now shifted focus to cutting-edge molecular techniques. Her current work explores how yeast can be used to produce food proteins, particularly animal proteins, without the need for animals. By using precision fermentation where genetic codes are inserted into yeast cells, she aims to develop functional proteins that can revolutionize the alternative protein industry. 

Greis’ research also involves modifying amino acid sequences to enhance key properties such as thermal stability and nutritional quality. The aim is to ensure that alternative proteins are not just substitutes, but superior to their conventional counterparts. “We have a quite multidisciplinary group. Ulysse Castet, also member in the project at the Hudson Lab, is working with intersection of computer science and molecular biology. Our aim is to utilize advanced protein modeling tools to explore ways to enhance protein functionality while preserving its essential characteristics”, Greis adds.  

Greis highlights that the need for truly better alternatives is a pressing issue in the food system today. It’s not just about reducing meat and animal-based consumption, but ensuring that alternatives are genuinely healthy, environmentally friendly, and preferably with improved taste and texture. Price naturally also remains an important factor, and in general, more research is needed to ensure that food made from alternative proteins is appealing and accessible to a wider group of people, not just vegans.  

A new take on an old technique  

Food is a huge part of society; it shapes our culture, health, and everyday lives. We share it with others, and there is always something to learn and new questions popping up. One surprising fact about food science is that many modern innovations are actually based on long-standing practices. Microorganisms and fermentation have been used to make and preserve food for thousands of years, and precision fermentation, now seen as the future of food, has been around for decades. For example, the enzyme rennet, once derived from calves' stomach for cheese production, has been produced through precision fermentation for over 30 years. 

As Greis is continuing her work with designing modified food proteins, the affiliation with KTH FOOD provides her with the opportunity to learn and work alongside researchers from diverse backgrounds, fostering innovation and interdisciplinary collaboration. “Seeing how different fields come together to tackle food-related challenges is incredibly exciting. Also, this is a good place to learn”, she comments. 

As her research progresses, Greis emphasizes that scientists are not simply trying to replicate nature, but to improve upon it. With the help of current tools for predicting and designing new proteins, we can modify food proteins to bridge the gap between animal-based and plant-based foods.  

Written by: Andrea Kron