Deepak Subramani

I began my PhD in September 2025 in the Department of Food Science at the University of Guelph under the primary supervision of Dr. Kebede, with co-supervision from Dr. Joye and Dr. Marciniak. Originally from India, I completed my Master’s degree in Food Technology at Wageningen University & Research (The Netherlands). My MSc research focused on modifying plant protein structures using minimal processing approaches, such as liquid–liquid phase separation and enzymatic microgelation, to enhance techno-functional properties. During a research traineeship at INRAE (France), I further explored how non-protein components in plant protein ingredients can be strategically leveraged to improve emulsion stability. These experiences shaped my strong interest in understanding structure–function relationships in complex plant-based systems produced through sustainable, fractionation-free processing approaches.

Building on this foundation, my doctoral research focuses on solid-state fermentation (SSF), a sustainable bioprocess in which microorganisms are cultivated on whole pulses (e.g., faba bean) to enzymatically modify their structure across cellular, micro-, and molecular scales. I investigate how fungal hyphae penetrate the pulse matrix, produce hydrolytic enzymes, and how microbial metabolism can be systematically directed to tailor biopolymer structures for improved in vitro digestibility and techno-functional performance. To address the inherent complexity of these systems, I integrate artificial intelligence and data-driven tools to elucidate process–structure–function relationships.

The outcomes of this research aim to expand Canada’s pulse-based ingredient portfolio, reduce greenhouse gas emissions through value-added bioprocessing, enhance consumer health and well-being, and strengthen regional economies by valorizing locally produced pulses and their by-products.