Food Transformation (FX): A Systems Engineering Approach to Elevate Value through Cooking Recipe Design with Alternative Proteins

Tomomi Nonaka (Waseda University)
Tomomi Honda (Mukogawa Women’s University)
Seiko Shirasaka (KeioUniversity)

Keywords
Cooking recipe;Alternative proteins;Process Design;Systems Engineering
Abstract
This research aims to develop a recipe design method to realize same characteristics of conventional dishes using alternative protein. The presentation introduces an ongoing work for hamburgers using plant-based meat. The realization of a recipe design method, to delineate requirements from diverse perspectives and redesigning the architecture, with cooking processes and ingredients serving as the means to attain newly established objectives, may create recipes more flexible and value-added.