The Science of Alt Protein: Novel ingredients for next-generation meat analogs
Featured speaker
Dr. Atze Jan van der Goot
Professor, Sustainable Protein Technology
Wageningen University & Research
Event description
Meat is characterized by hierarchical fibrous structures, which plant-based meat developers try to mimic with plant proteins. To stimulate further developments in the structure and juiciness of plant-based meat, it is important to create products with ingredients other than wheat, soy, or pea. Join Dr. Atze Jan van der Goot, Professor of Sustainable Protein Technology at Wageningen University & Research, for an overview of ingredient requirements for application in meat analogs. Dr. van der Goot will highlight the potential of using press cakes from sunflower and rapeseed.
Join us after this event!
After this seminar, we encourage you to join our GFIdeas networking event for alternative protein enthusiasts! You can talk about your research, your company, any challenges you’re facing in your work, or your reflections on the webinar. The networking session requires a separate registration. We hope to see you there!
Meet the speaker
Atze Jan van der Goot
Professor, Sustainable Protein Technology
Wageningen University & Research
Dr. Atze Jan van der Goot obtained his M.Sc. and Ph.D. in chemical engineering at Groningen University, The Netherlands. After completing his Ph.D. in 1996, he joined Unilever Research as a research scientist for three years. Then, he moved to Wageningen University to take a position as an associate professor in the Laboratory of Food Process Engineering. In 2015, he became a Professor of Sustainable Protein Technology. Currently, he leads a research team that focuses on the development of novel processing concepts for healthy and sustainable foods. He has (co-) authored more than 180 peer-reviewed papers and holds six patents.
Upcoming events
View all events
Ask GFI: Alt Protein Careers
Are you interested in working in alternative protein? Join SciTech academic community coordinator, Asia Sheehab, to learn more about pursuing an academic or industry career in this rapidly growing field.
The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein products
Join GFI and nutrition experts from dsm-firmenich, an ingredient and solution supplier for the food and beverage industry, for a seminar focused on nutritional considerations for alternative protein product development…
Upcoming U.S. Department of Energy funding opportunities for the alternative proteins sector
Join GFI and the U.S. Department of Energy for a webinar covering a public funding opportunity that will soon be available to alternative protein companies.
The Science of Alt Protein: Adipocyte bioprinting to improve the flavor of cultivated meat products
Learn how Dr. Abbott and her team are 3D printing adipocytes into the intramuscular space to improve the flavor and texture of cultivated meat products.
Reimagining meat: Career pathways for food and nutrition scientists in the alternative protein field
The IAFNS Innovation Showcase will feature a session describing career pathways for food and nutrition scientists in the alternative protein field.
Meat Evolution Leaders Summit
MEVO is a leaders summit that exclusively brings in-person up to 250 decision makers from prominent to small-sized manufacturers, commercial producers, investors, cutting-edge technology providers, intellectuals, brands and future food…
Fermentation-Enabled Alternative Proteins Summit
Attend the summit with GFI’s Adam Leman, Ph.D., for an in-depth exploration of the latest technical and commercial insights in the fermentation industry.
