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Protein food choices: Plant and animal sources explained

Plate of meats, fish and legumes.

Manitoba is a leader in protein production. In this podcast, Dr. James House discusses ways in which we are improving our understanding of how the body utilizes protein, and how we can best move forward with sustainable ways to produce and process high quality protein from plants and animals.

Jim House is a professor and head of the Department of Food and Human Nutritional Sciences at the University of Manitoba. His research team within the Protein Quality Laboratory is examining factors that influence the amino acid composition and digestibility of plant- and animal-based proteins for the human diet. Current research is exploring the effects of environmental factors, crop genetics, and food processing factors on protein quality to assist in the development of innovative and healthy protein foods.

 

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