Johns Hopkins Alt Protein Project: Fats are the Future of Flavor
Event description
Fat is a critical component of the mouthfeel and taste of alternative meat products and can be used to elevate the nutritional profile. Join the Johns Hopkins Alt Protein Project at their Fats are the Future of Flavor Panel on April 25th to hear from experts about the role of alt fats in the alt protein industry! This hour-long event will include an introduction of each panelist, a moderated discussion on all things alt fats, and a Q&A from the audience.
Speakers:
- David Bergenholm, Senior Scientist at Melt & Marble
- Parendi Birdie, Head of Strategic Partnerships at Mission Barns
- Jen-Yu, Co-Founder of Lypid
- Ed Steele, Co-founder of Hoxton Farms
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Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
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Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
