The University of Massachusetts received a $601,000 Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (AFRI program, CFDA 10.310) to conduct research on the genetic basis and functional impact of tempeh fermentation using soybean meal. The goal is to generate detailed knowledge about the specific genes and metabolic pathways of tempeh starter strains that influence the chemical composition, bioactivities, and sensory properties of soybean-based tempeh, in order to enable the development of optimized plant-based meat alternatives. The 3-year project will combine multi-omics analysis, physiochemical testing, and consumer sensory evaluation to systematically characterize the genomic and functional profiles of unique tempeh starter strains and the resulting soybean tempeh products. This fundamental research is expected to be highly valuable for advancing the production of affordable and nutritious fermented plant protein foods.
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