Minxuan Cai is a MSc student from China. He holds a Bachelor of Science in Food Science from University of Manitoba, and Bachelor of Science of Food Science and Engineering from Nanjing University of Finance and Economics. Minxuan’s project involves evaluating the effects of extrusion on the physical properties, anti-nutritional factors contents and protein quality of meat analogues made with sunflower meal. This research aims to increase the value of the by-product of sunflower oil production and utilize the meal fraction to yield new protein-rich plant-based foods.