Parag Acharya

About

I am Associate Professor in Food Innovation at Natural Resources Institute (NRI), University of Greenwich and leading alternative protein-based food research and innovation. I have brought a wealth of cross-functional experience from food and biotechnology sectors with 14 years of industrial R&D experience including 10 years in Unilever delivering patented clean label technologies for global food brands. Since returning to academia in 2020, I’ve taken the helm of the research group focusing on food processing and innovation, co-authored UK Research and Innovation report (2022) Alternative Proteins: Identifying UK Priorities and spearheaded the establishment of the Medway Food Innovation Centre which now includes a plant-based food accelerator programme engaging 120+ regional food businesses. I am also the PI at $30m Bezos Centre for Sustainable Protein led by Imperial College as well as leading/co-leading several externally funded research projects which aim to deliver the scientific unlock on how to innovate climate-smart food utilising proteins from plant/algae sources as well as understanding how processing affects physicochemical and functional properties of hybrid alternative proteins by connecting domains of food processing, formulation, and flavour technology. My role as steering committee member of BBSRC OIRC, UK-Kenya Alternative Protein Network as well as international advisory group member of Plant Based Food Institute, USA also facilitate growth of alternative protein innovation.

Employment

• Unilever (Netherlands) Science and Technology Manager
  2011 - 2020
• Picomole Instruments Inc. Senior Biochemist
  2009 - 2010
• Chenomix Inc. Senior Research Scientist
  2006 - 2009
• University of California Berkeley Post-doctoral Researcher
  2004 - 2006
• University of Greenwich

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (29)

• High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef
  Food Hydrocolloids 2026 5 citations DOI: 10.1016/j.foodhyd.2025.112154
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• Lupin as an Alternative Source of Protein for Plant‐Based Foods—A Review
  Sustainable Food Proteins 2026 1 citation DOI: 10.1002/sfp2.70055
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• High moisture extrusion of fava bean protein blend: Evaluating potato protein as gluten replacement for texture enhancement
  Food Hydrocolloids 2026 0 citations DOI: 10.1016/j.foodhyd.2026.113018
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• Edible insects as an alternative protein source: Nutritional composition and global consumption patterns
  Future Foods 2025 DOI: 10.1016/j.fufo.2025.100699
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• Plant-Based Alternatives to Meat Products
  Foods 2025 17 citations DOI: 10.3390/foods14081396
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• Seaweed as an alternative protein source: Prospective protein extraction technologies
  Innovative Food Science & Emerging Technologies 2023 91 citations DOI: 10.1016/j.ifset.2023.103374
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• A Comparison of β-Carotene, Phytoene and Amino Acids Production in Dunaliella salina DF 15 (CCAP 19/41) and Dunaliella salina CCAP 19/30 Using Different Light Wavelengths
  Foods 2021 35 citations DOI: 10.3390/foods10112824
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• Green and white asparagus (Asparagus officinalis): A source of developmental, chemical and urinary intrigue
  Metabolites 2020 116 citations DOI: 10.3390/metabo10010017
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• A systematic analysis on tomato powder quality prepared by four conductive drying technologies
  Innovative Food Science and Emerging Technologies 2019 45 citations DOI: 10.1016/j.ifset.2019.03.013
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• Impact of processing on odour-active compounds of a mixed tomato-onion puree
  Food Chemistry 2017 21 citations DOI: 10.1016/j.foodchem.2017.01.135
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