Protein Quality: Transitions in Food Protein Evaluation

John Mathai is a Ph. D. student enrolled in the interdisciplinary Division of Nutritional Sciences at the U of I. Under the supervision of Dr. Stein, he is working on using pigs as a model to investigate digestible indispensable amino acid scoring (DIAAS) as a superior alternative to the current standard for measuring protein quality. In this podcast, he talks about the history of protein quality evaluation, how the DIAAS system is an improvement over previous methods, and the work that the Stein lab is doing to further this field of animal and human nutrition research.