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.
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