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 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 November 12th.

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

Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving

Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on November 12th.

An illustration of the globe with two hands reaching towards one another.  third party event featured image.
Marina Bay Sands Expo & Convention Centre

Asia-Pacific Agri-Food Innovation Summit

Meet 1000+ international stakeholders across the agri-food ecosystem focused on building agri-food capacity and resilience in Asia.

Illustration of microorganisms
Virtual Event

The Science of Alt Protein: Microbial biodiversity in the green transition

Join our next Science of Alt Protein seminar to learn about Dr. Jahn’s interdisciplinary research that explores microbial biodiversity and its potential for food innovation.

An overhead view of plates of spaghetti and meatballs

Comparative life cycle assessment of plant- and animal-based meats

Join us on December 3rd to explore the most comprehensive, open-access LCA of plant-based meat to date.

Remote conference call on a red laptop at a cafe
Virtual Event

Building Your Alt Protein Career

Join us to explore academic and industry careers in alternative protein. Learn how you can apply your skills to this exciting and thriving field!

An illustrative graphic depicting microbes on a yellow background
Virtual Event

The Science of Alt Protein: Enhancing alternative protein through microbial diversity

Join us on December 19th to explore how diverse microbial strains can drive innovation in sustainable protein sources for the future of food.