Seminar New Protein Mining Technologies
The Research View on Wheat, Rice, Soy, Pea and Lupin
17 April 2018, The Netherlands
Aim: For a better, sustainable world
The aim of this Seminar is to share latest insights from the PROMINENT project with industry and academia. The partnership with the Meat the Future project led by Wageningen University on new plant based food textures and Protein2Food and Lupin projects, with involvement from the Fraunhofer Institute.
Programme 17 April 2018
|09.30 – 09.45||Opening – Gerard Klein Essink, Director, Bridge2Food (The Netherlands)|
|09.45 – 10.15||Prominent project introduction – Prof. Dr. Kaisa Poutanen, VTT Technology Centre (Finland)|
|10.15 – 10.45||Fractionation strategies for cereal and rice side streams – Dr. Alain Graf, CRDS, Südzucker (Germany)|
|10.45 – 11.15||Morning break|
|11.15 – 12.00||Conversion of commodity-priced feed and waste bioprocess streams to high-value protein ingredient products – Dr. Kenneth Harlow, CSO, Upfront Chromatography A/S (Denmark)|
|12.00 – 12.45||Improvement of functionality of cereal protein ingredient – Dr. Dilek Ercili, Senior Scientist, VTT Technology Centre (Finland)|
|12.45 – 14.00||Lunch|
|14.15 – 14.45||The Protein2Food project: The Processing Challenge – Dipl. LM-Ing. Jürgen Bez, Development Technology Vegetable Raw Materials, Fraunhofer-Institut (Germany)|
|14.45 – 15.15||Plant Meat Matters project: Towards next generation meat analogues – Ir. A.M. (Ariette) Matser, Wageningen University (The Netherlands)|
|15.15 – 15.45||Lupin-beverages: New Processing Technologies – Dipl. LM-Ing. Jürgen Bez, Development Technology Vegetable Raw Materials, Fraunhofer-Institut (Germany)|
|15.45 – 16.15||Afternoon break|
|16.15 – 16.45||Discussion: Protein 2030 agenda, where do different proteins stand 10 years from here?|
|16.45||Closure & Networking reception|
> Network with European Research Leaders
> Learn about new technologies and applications
Who should join?
Research leaders, fellows and scientist from industry & academy
> This Seminar is free of charge
Who should join?
> Research leaders, fellows and scientist from industry & academy
The bigger Protein Picture …
Combine a visit to this Seminar with the 13th Bridge2Food Food Proteins Course, 18-20 April 2018. A great, easy and convenient way to learn about the properties, functionalities and applications of 10 different proteins (soy, pea, potato, pulses, rapeseed, egg albumin, when, milk protein concentrates, gelatin and collagen in food applications. For more information go to: the Bridge2Food 13th Food Proteins Course.
Gerard Klein Essink | Bridge2Food | email@example.com