** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** THE OVERALL GOAL OF THIS PROJECT IS TO DEVELOP HIGHER QUALITY PLANT-BASED MEAT ANALOGS THAT ACCURATELY SIMULATE REAL MEAT, THEREBY FACILITATING THE TRANSITION TO A MORE SUSTAINABLE, ETHICAL, AND ENVIRONMENTALLY FRIENDLY DIET.MOST CURRENT PRODUCTS ARE DESIGNED TO MIMIC HIGHLY PROCESSED FOODS CONTAINING COMMINUTED MEAT, LIKE BURGERS, SAUSAGES, AND NUGGETS.THERE IS, HOWEVER, A NEED FOR MORE SOPHISTICATED PLANT-BASED FOODS THAT MIMIC THE PROPERTIES OF WHOLE MUSCLE PRODUCTS LIKE CHICKEN BREAST, BEEF STEAK, PORK CHOPS, OR FISH FILLETS.AT PRESENT, THERE IS A LACK OF UNDERSTANDING HOW THESE PRODUCTS CAN BE ASSEMBLED FROM PLANT-BASED INGREDIENTS.THE AIM OF THIS PROJECT IS TO USE ADVANCED POLYMER SCIENCE CONCEPTS AND TECHNIQUES TO CREATE MEAT AND SEAFOOD ANALOGS THAT MORE CLOSELY MIMIC THE PHYSICOCHEMICAL, SENSORY, AND FUNCTIONAL PROPERTIES OF THE REAL PRODUCTS THEY ARE DESIGNED TO REPLACE.