start date december th alternative 2018 proteins · 6 sessions covering the fundamentals to...
TRANSCRIPT
December 10th, 2018
to the content and lecturers
will be available on
www.bit.ly/2RFSB93
December 10th, 2018
Start date
£ 750
Registration
www.bit.ly/2RFSB93
More information
Contact
Alternative
Ingredients
Proteinsas Food
Alternative
Ingredients
Proteinsas Food
Price
This activity has received funding from EIT Food, the innovation community on Food
of the European Institute of Innovation and Technology (EIT), a body of the EU, under
the Horizon 2020, the EU Framework Programme for Research and Innovation
Experts from
Structure of the course
» State of the art, in-depth information on
alternative proteins for food industrial
application
» 14 renowned experts from top-ranked uni-
versities, research institutes and industry
» Translating knowledge from fundamentals
into practical innovations
» Holistic value chain look on novel proteins
» Format includes lectures, polls, discussions
as well as live-interactions with participants
The participants of the course will» Gain an understanding of the fundamentals
of proteins (chemical/biological/nutritional
perspectives)
» Understand how alternative proteins can
be derived from various sources, and the
difficult issue of designing suitable cascades
of extraction processes
» Understand through case studies how
proteins function in applications and how to
use proteins in food product formulations
» Understand consumer issues surrounding
the use of alternative proteins (acceptance/
ethics/sustainability)
What you get Specialised private online course6 sessions covering the fundamentals to application and consumer aspects of alternative proteins
Session Title Lecturer
Fundamentals of proteins From amino acid to protein Prof. Johan Robben
New protein sources Cereal proteins as co-products of starch isolation processes: A focus on wheat gluten
Prof. Jan Delcour
Proteins from plants (pulses ect.) Dr. Marie-Christin Lutterbey
Insects as protein source: Beyond the hype
Prof. Leen Van Campenhout
The microbial realm: bacteria, yeasts and microalgae
Prof. Jochen Weiss
Technofunctionality & Application scenarios
Approaches to protein extraction Prof. Jochen Weiss
Action at the interface – Strategies for generating dispersed food systems
Theo Ralla
Network formation: sol-gel transitions and gelators
Prof. Ilse Fraeye
Texturing: Extrusion/shearing/self-assembly
Dr. Volker Lammers
Application scenarios Plant-based protein enriched beverages Dr. Alexander Smerz
Mimicking fat with plant proteins Dr. Corina Reichert
A texture and mouthfeel perspective Dr. Stefan Baier
Nutritional aspects Role in the human physiology Prof. Richard Frazier
Allergic potential of alternative vproteins
Prof. Richard Frazier
Adverse reactions to cereal proteins, in particular gluten
Prof. Fred Brouns
Consumers Acceptance of new protein sources &Sustainability and ethical issues
Dr. Anna Macready