Aleksei Kaleda, PhD, is a researcher at the Center of Food and Fermentation Technologies, Estonia. He works in the field of alternative proteins and meat analogs. He develops processes for plant protein production, studies techno-functional and physico-chemical properties of proteins, and uses proteins in low- and high-moisture extrusion of meat analogs. His research activities can be found here: https://www.etis.ee/CV/Aleksei_Kaleda/eng