Webinar description

Brazil is one of the largest grain producers in the world and has the potential to become a significant player in the production of vegetable proteins. In addition to soy and peas, other legumes grown in Brazil, such as chickpeas, beans, and lentils, can provide affordable raw materials for the production of plant-based meat. In this presentation, Dr. Mellinger will discuss how she optimizes the production of protein concentrates and isolates from common beans, aiming for ingredients with good technological and nutritional attributes. She will also address the properties of these proteins compared to other vegetable protein sources.

Meet the speaker

Caroline Mellinger, Ph.D., is a Researcher at the Brazilian Agricultural Research Corporation (Embrapa) and has experience in biochemistry and the chemistry of macromolecules. Dr. Mellinger conducts research on the chemical characterization of polysaccharides, proteins, and peptides with potential biological and technological applications. Her work also focuses on evaluating the structural and functional behavior of macromolecules after simulation of human digestion. As a Researcher at Embrapa, she currently studies alternative proteins for the plant-based market and the use of agro-industrial by-products and waste for the generation of new ingredients rich in protein and fiber.

Upcoming events

View all events
An illustrative graphic of a cultivator and plant-based salmon and sushi with a blue background
Virtual Event

Foodservice: Gateway to Changing Consumer Habits

Join Marika Azoff, GFI’s Corporate Engagement Lead, at the Vegconomist Webtalk: Foodservice – Gateway to Changing Consumer Habits.

An illustration of the globe with two hands reaching towards one another.  third party event featured image.
Grand Hyatt San Francisco

5th Fermentation-Enabled Alternative Protein 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.

An illustration depicting people in science, industry, and academic settings
Virtual Event

Building Your Alt Protein Career

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.

An illustrative rendition of a protein
Virtual Event

The Science of Alt Protein: Functionality-driven processing — shaping tomorrow’s proteins

Explore how protein functionality can be tailored for specific applications.

An illustration of cultivatd fish fry with french fries for the fish and chips collaborative huddle
Virtual Event

Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving

Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 25th.

An illustration of cultivatd fish fry with french fries for the fish and chips collaborative huddle
Virtual Event

Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving

Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 25th.

An illustration depicting people in science, industry, and academic settings
Virtual Event

Building Your Alt Protein Career

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.

An illustration depicting people in science, industry, and academic settings
Virtual Event

Building Your Alt Protein Career

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.