Mirko Betti
Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Contact
Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- mbetti@ualberta.ca
- Phone
- (780) 248-1598
- Address
-
310C Agriculture/Forestry Centre
9011 - 116 St NWEdmonton ABT6G 2P5
Overview
About
Degree
Doctorate, Food Science, University of Bologna, Italy
Biography
Immediately after obtaining a PhD in Food Science, I started to work for a major food company as a R&D manger. After two years in the food industry, I joined the Department of Agricultural Food and Nutritional Science at the University of Alberta as an assistant professor and I am now a tenured associate professor. Since then, I lead a research program focusing on maximizing the utilization of meat and fish and processing by-products. The major goal of my program is the extraction, isolation and bioconversion of proteins and polysaccharides to create functional and bioactive food ingredients and natural health products. My major areas of expertise are protein chemistry and functionality, non-enzymatic browning of food - caramelization and Maillard reaction and chemistry of muscle foods.
Research
Research Expertise
- Protein chemistry and functionality such as protein extraction, isolation and structure function relationships, peptide chemistry and biological activity and glycochemistry.
- Chemistry of muscle foods with a special focus on meat lipid chemistry.
- Chemistry of glycosaminoglycans such as food grade extraction and purification.
- Non-enzymatic browning - the Maillard and caramelization reactions.
Current research projects focus on:
- Maximizing the value of poultry and marine processing by-products.
- Enzymatic and non-enzymatic glycosylation of food proteins/peptides.
- Bioactive sulfated polysaccharide: extraction, purification and bioconversion.
- Chemistry and application of caramel.
Teaching
Graduate Training Opportunities
Graduate students working with Dr. Betti typically have a background in food technology, food chemistry or meat science. Students receive valuable training due to the multidisciplinary nature of his program and the interaction with scientists from other disciplines. Team members have the opportunity to supervise undergraduate students and to present their research results at international conferences. An important asset that will be considered in order to work in Dr. Betti’s team is the predisposition to keep minds available for new food experiences/cultures.
Courses
AFNS 532 - Advanced Food Protein Chemistry and Technology
Chemistry and technology of food protein purification, modification, structure and functional properties. Food related proteins from animal and plant sources will be discussed. Prerequisite: Consent of instructor.
NU FS 374 - Food Fundamentals and Quality
Chemical, physical, and sensory properties of food products and factors affecting food quality in relation to preparation, processing, and storage of foods in the home and institution. Pre or corequisite: NU FS 372 or 373.
NU FS 450 - Food Product Development
Design of concept, formulation, processing, packaging and labeling of a new food product and development of quality assurance and marketing strategies. Prototype development in the laboratory and testing of consumer acceptability. Prerequisite: NU FS 374. Pre- or corequisite: NU FS 353 or NU FS 403.
Publications
Identification and Evaluation of Cryoprotective Peptides from Chicken Collagen: Ice-Growth Inhibition Activity Compared to That of Type I Antifreeze Proteins in Sucrose Model Systems.
Author(s): Du L. and M. Betti.
Publication Date:
2016
Publication: Journal of Agricultural and Food Chemistry
Iron (Fe)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity
Author(s): Hrynets Y., A. Bhattacherjee, M. Ndagijimana, D. J. Hincapie Martinez, and M. Bett
Publication Date:
2016
Publication: Journal of Agricultural and Food Chemistry
Volume: 64
Issue: 16
Page Numbers: 3266–3275
Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production
Author(s): Hong, P.K. and M. Betti.
Publication Date:
2016
Publication: Food Chemistry
Volume: 212
Page Numbers: 234-243
Glucosamine-induced glycation of hydrolyzed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste enhancing activity
Author(s): Hong, P.K., M. Ndagijimana and M. Betti
Publication Date:
2016
Publication: Food Chemistry
Volume: 197
Page Numbers: 1143–1152.
Chicken collagen hydrolysate cryoprotection of natural actomyosin: Mechanism studies during freeze-thaw cycles and simulated digestion
Author(s): Du L. and M. Betti
Publication Date:
2016
Publication: Food Chemistry
Volume: 211
Page Numbers: 791-802
Rapid Myoglobin Aggregation through Glucosamine-Induced α-Dicarbonyl Formation
Author(s): Hrynets Y., M. Maurice Ndagijimana and M. Betti
Publication Date:
2016
Publication: PLoS One Sep 25
Volume: 10
Issue: 9
Camelina sativa cake for broilers: Effects of increasing dietary inclusion from 0 to 24% on tissue fatty acid proportions at 14, 28, and 42 d of age
Author(s): Nain S., M. A. Oryschak, M. Betti and E. Beltranena
Publication Date:
2015
Publication: Poultry Science
Volume: 94
Issue: 6
Page Numbers: 1247-1258
Low molecular weight bioactive peptides derived from the enzymatic hydrolysis of collagen after isoelectric solubilisation/precipitation process of turkey by-products
Author(s): Khiari Z., M. Ndagijimana and M. Betti
Publication Date:
2014
Publication: Poultry Science
Volume: 93
Page Numbers: 2347-2362
Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product
Author(s): Khiari Z., Z. Pietrasik, N. Gaudette and M. Betti
Publication Date:
2014
Publication: Food Structure
Volume: 2
Issue: 49-60
Preparation and characterization of gelatin from collagen biomass obtained through a pH-shifting process of mechanically separated turkey meat
Author(s): Du L., Keplova L. Z. Khiari, and M. Betti
Publication Date:
2014
Publication: Poultry Science
Volume: 93
Page Numbers: 989-1000
Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties
Author(s): Gottardi D., H. P. Khoon , M. Ndagijimana and M. Betti
Publication Date:
2014
Publication: LWT Food Science & Technology
Volume: 57
Page Numbers: 181-187
Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity
Author(s): Khoon H. P., D. Gottardi, M. Ndagijimana and M. Betti
Publication Date:
2014
Publication: Food Chemistry
Volume: 142
Page Numbers: 285–293
Transglutaminase-catalyzed glycosylation of natural actomyosin (NAM) using glucosamine as amine donor: functionality and gel microstructure
Author(s): Hrynets Y., Ndagijimana M. and M. Betti
Publication Date:
2014
Publication: Food Hydrocolloids
Volume: 36
Page Numbers: 26–36
Chondroitin sulfate extraction from broiler chicken cartilage by tissue autolysis
Author(s): Srichamroen A., Nakano T., Z. Pietrasik, L. Ozimek and M. Betti
Publication Date:
2013
Publication: LWT Food Science & Technology
Volume: 50
Page Numbers: 607-612
Chemical, rheological and surface morphologic characterization of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants
Author(s): Wang H., J. Wu and M. Betti
Publication Date:
2013
Publication: Food Chemistry
Volume: 139
Issue: 1-4
Page Numbers: 710-719
Physico-chemical and functional properties of gelatins extracted from turkey and chicken heads
Author(s): Du L., Z. Khiari, Z. Pietrasik and M. Betti
Publication Date:
2013
Publication: Poultry Science
Volume: 92
Issue: 9
Page Numbers: 2463-74
Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures
Author(s): Hrynets Y., Ndagijimana M. and M. Betti
Publication Date:
2013
Publication: Food Chemistry
Volume: 139
Issue: 1-4
Page Numbers: 1062-1072
Evaluation of poultry protein isolate as a food ingredient: Physicochemical properties and sensory characteristics of marinated chicken breasts
Author(s): Khiari Z., A. O. Dileep, Z. Pietrasik and M. Betti
Publication Date:
2013
Publication: Journal of Food Science
Volume: 78
Issue: 7
Page Numbers: S1069-S1075
High pressure inactivation of Escherichia coli, Campylobacter jejuni, and spoilage microbiota on poultry meat
Author(s): Liu Y, M. Betti and M. Gaenzle
Publication Date:
2012
Publication: Journal of Food Protection
Volume: 75
Issue: 7
Page Numbers: 497-503
Immunological detection of keratan sulfate in meat products with and without mechanically separated chicken meat
Author(s): Nakano T., L. Ozimek and M. Betti
Publication Date:
2012
Publication: Meat Science
Volume: 92
Issue: 4
Page Numbers: 867-869
Extraction, isolation and analysis of chondroitin sulfate from broiler chicken biomass
Author(s): Nakano T., Z. Pietrasik, L. Ozimek and M. Betti
Publication Date:
2012
Publication: Process Biochemistry
Volume: 47
Issue: 12
Page Numbers: 1909-1918
Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low fat turkey bologna
Author(s): Omana D. A., Z. Pietrasik and M. Betti
Publication Date:
2012
Publication: Poultry Science
Volume: 91
Issue: 12
Page Numbers: 3223-3229
Effect of holding temperature, shackling, sex and age on broiler breast meat quality
Author(s): Schneider B. L., R. A. Renema, M. Betti, V. L. Carney and M. J. Zuidhof
Publication Date:
2012
Publication: Poultry Science
Volume: 91
Issue: 2
Page Numbers: 468-477
Boning brolier chicken legs and wings by dislocation of articular cartilage followed by stripping periosteum
Author(s): Nakano T., L. Ozimek and M. Betti
Publication Date:
2012
Publication: Poultry Science
Volume: 91
Issue: 11
Page Numbers: 2938-2941
Use of poultry protein isolate as a food ingredient: Sensory and color characteristics of low fat poultry bologna
Author(s): Omana D. A., Z. Pietrasik and M. Betti
Publication Date:
2012
Publication: Journal of Food Science
Volume: 77
Page Numbers: S274-S280
The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat
Author(s): Omana D. A., G. Plastow and M. Betti
Publication Date:
2011
Publication: Food Chemistry
Volume: 129
Issue: 3
Page Numbers: 768–776
Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH
Author(s): Chan, J., D. A. Omana and M. Betti
Publication Date:
2011
Publication: Poultry Science
Volume: 90
Page Numbers: 1112-1123
Impact of Citric Acid and Calcium Ions on Acid Solubilization of Mechanically Separated Turkey Meat (MSTM): Effect on Lipid and Pigment Content
Author(s): Hrynets, Y. D.A. Omana, Y. Xu and M. Betti
Publication Date:
2011
Publication: Poultry Science
Volume: 90
Page Numbers: 458-466
Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat
Author(s): Chan, J., D. A. Omana and M. Betti
Publication Date:
2011
Publication: Food Chemistry
Volume: 127
Page Numbers: 109-117
Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer
Author(s): Omana D. A., G. Plastow and M. Betti
Publication Date:
2011
Publication: Innovative Food Science and Emerging Technologies
Volume: 12
Page Numbers: 244–254
Comparative study on the effect of acid- and alkaline-aided extractions on Mechanically Separated Turkey Meat (MSTM): Chemical and functional properties of recovered proteins
Author(s): Hrynets, Y. D.A. Omana, Y. Xu and M. Betti
Publication Date:
2011
Publication: Process Biochemistry
Volume: 46
Page Numbers: 335-343
Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat
Author(s): Chan, J., D. A. Omana and M. Betti
Publication Date:
2011
Publication: Innovative Food Science and Emerging Technologies
Volume: 12
Page Numbers: 216-225
Alkali aided protein extraction from chicken dark meat: Chemical and functional properties
Author(s): Omana, D.A., Y. Xu, V. Moayedi and M. Betti
Publication Date:
2010
Publication: Process Biochemistry
Volume: 45
Page Numbers: 375-381
Extraction, isolation and analysis of chondroitin sulfate glycosaminoglycans
Author(s): Nakano, T., M. Betti, Z. Pietrasik
Publication Date:
2010
Publication: Recent Patents on Food, Nutrition & Agriculture
Volume: 2
Page Numbers: 61-74
Effects of vitamin E and organic selenium on oxidative stability of omega-3 enriched dark chicken meat during cooking
Author(s): Perez, T.I., M.J. Zuidhof, R.A. Renema, J.M. Curtis, Y. Ren and M. Betti
Publication Date:
2010
Publication: Journal of Food Science
Page Numbers: T25-T34
Possibilities for an in vitro meat production system
Author(s): Datar, I. and M. Betti
Publication Date:
2010
Publication: Innovative Food Science and Emerging Technologies
Volume: 11
Page Numbers: 13-22
Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM)
Author(s): Hrynets Y., Omana D.A., Xu Y. and M. Betti
Publication Date:
2010
Publication: Journal of Food Science
Volume: 75
Page Numbers: E477-E486
Correlations between fat depot traits and fatty acid composition in abdominal fat and longissimus muscle: results from a large scale White Duroc×Erhualian intercross F2 population
Author(s): Correlations between fat depot traits and fatty acid composition in abdominal fat and longissimus muscle: results from a large scale White Duroc×Erhualian intercross F2 population
Publication Date:
2010
Publication: Journal of Animal Science
Volume: 88
Page Numbers: 3538-3545
Alkali aided protein extraction from chicken dark meat: Textural and color characteristics of recovered proteins
Author(s): Omana, D.A., V. Moayedi, Y. Xu and M. Betti
Publication Date:
2010
Publication: Poultry Science
Volume: 89
Page Numbers: 1056-1064
Alkali aided protein extraction from chicken dark meat: Composition and stability to lipid oxidation of recovered proteins
Author(s): Moayedi, V., D.A., Omana, J. Chan, Y. Xu and M. Betti
Publication Date:
2010
Publication: Poultry Science
Volume: 89
Page Numbers: 775-776
Omega-3-enriched broiler meat: 1. Optimization of a production system
Author(s): Zuidhof, M. J., M. Betti, D. R. Korver, F. I. L. Hernandez, B. L. Schneider, V. L. Carney, and R. A. Renema
Publication Date:
2009
Publication: Poultry Science
Volume: 88
Page Numbers: 1108-1120
Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance
Author(s): Betti, M., B. L. Schneider, W. V. Wismer, V. L. Carney, M. J. Zuidhof, and R. A. Renema
Publication Date:
2009
Publication: Poultry Science
Volume: 88
Page Numbers: 1085-1095
Omega-3-enriched broiler meat: 3. Fatty acid distribution between triacylglycerol and phospholipid classes
Author(s): Betti, M., T. I. Perez, M. J. Zuidhof, and R. A. Renema
Publication Date:
2009
Publication: Poultry Science
Volume: 88
Page Numbers: 1740-1754