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

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Your benefits
> Network with European Research Leaders
> Learn about new technologies and applications

Who should join?
Research leaders, fellows and scientist from industry & academy

Registration
> This Seminar is free of charge

Register now

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.

Prominent partners

Project Coordinator
Prof. Dr Kaisa Poutanen | VTT Finland | kaisa.poutanen@vtt.fi.

Communication
Gerard Klein Essink | Bridge2Food | gkleinessink@bridge2food.com