"Extrusion Texturization and Plant Protein Functionality" seminar, feat. Dr. Raffael Osen (SIFBI)
Автор: The Good Food Institute APAC
Загружено: 2022-04-25
Просмотров: 1259
Consumer eating habits are undergoing profound changes due to increasing concerns about the impacts of our food system on public health and the environment. A growing number of consumers in APAC and beyond now identify as "flexitarians," and are seeking to reduce their intake of conventional animal products.
Developing compelling plant-based proteins that can deliver all of the taste and convenience of conventional animal meat requires using advanced food processing technologies, but our understanding of the structure-function changes that take place during processing is still limited.
In this inaugural installment of the Good Food Institute APAC’s new scientific seminar series, Dr. Raffael Osen from the Singapore Institute of Food and Biotechnology Innovation (SIFBI) provides key insights into extrusion texturization of plant proteins, with a special focus on protein composition and functionality.
A robust Q&A session with the audience follows the presentation.
Visit GFI-APAC.org for more information.
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