Mahesha Manjunatha Poojary

Project title

Protein and Lipid Oxidation  Interplay in Plant-Based Foods and their Impact on Brain Function

What is your project about?

Are highly processed plant-based foods healthy? This project investigates how proteins and lipids in these foods undergo process-induced modifications that may form unwanted or potentially harmful compounds. We will study how these compounds affect brain health by examining their impact on brain function. Using advanced analytical chemistry tools and computer models, we aim to uncover the mechanisms by which these compounds affect brain function.

How did you become interested in your particular field of research?

I am a chemist by training and have been fascinated by chemical changes in food systems since my PhD. I enjoy identifying and quantifying known and unknown chemical compounds formed in foods using analytical chemistry tools, particularly chromatography and mass spectrometry. I have closely followed the rapid rise of research and development in plant-based foods in the EU and beyond. Most studies and product development focus on sensory aspects like color, taste and texture, often overlooking deeper chemical changes. This made me wonder: are we missing unknown chemical reactions? Could eating highly processed foods impact our health? I am curious to answer these questions. Through collaboration and preliminary data, I developed a strong hypothesis linking diet and brain function, which has led me to this research.

What are the scientific challenges and perspectives in your project?

The main challenge lies in tracing unknown chemical compounds formed in plant-based foods and uncovering their mechanisms of formation. These foods are complex mixtures containing ingredients like plant-based proteins and additives, whose chemical properties are not fully understood. In addition, understanding how some of these compounds affect brain function is difficult, as brain responses involve numerous physiological changes induced by diet. However, by applying advanced bioanalytical tools and computational models, we aim to simplify these complexities, identify key biomarkers, and gain deeper insights into the diet–brain interaction.

What is your estimate of the impact, which your project may have to society in the long term?

This project will provide crucial insights into the chemical compounds formed in processed plant-based foods and their potential health risks (if any), particularly concerning brain function. In the long term, the chemical and biological insights gained from this project may guide the development of healthier plant-based food products through improved production practices. This knowledge will empower consumers to make more informed dietary choices and ultimately contribute to a healthier society.

Which impact do you expect the Sapere Aude programme will have on your career as a researcher?

The Sapere Aude grant will boost my confidence to pursue my research vision. The grant will provide excellent support for me to expand my research into a new, multidisciplinary research domain. This will help me foster national and international collaborations with at least four institutions and an industry. Of course, the grant will help me build an independent research group and improve my academic profile.

Background and personal life

I am married to Ashwitha, who is also a chemist—so there is good chemistry at home! We recently welcomed our little one (right in the middle of the Sapere Aude interview), and life has become even more colourful. Both of us are foodies and love travelling. In my free time, I enjoy repairing bikes—and sometimes even the ones that are working fine.