The Science of Alt Protein: Functionality-driven processing — shaping tomorrow’s proteins
Dr. Julia Keppler
Wageningen University
Event description
Proteins can be seen as the most important structural and functional components of food, which are also predominantly viewed positively by consumers. However, alternative protein sources often lack the range of functions expected of animal proteins.
Join Dr. Julia Keppler of Wageningen University to discover nature-inspired examples of how the (technical) functionality of protein ingredients can be tailored to suit the intended target application.
Meet the speaker
Dr. Julia Keppler
ASSOCIATE PROFESSOR
LABORATORY OF FOOD PROCESS ENGINEERING, WAGENINGEN UNIVERSITY
Julia Keppler is an associate professor in the Food Process Engineering Group at Wageningen University, the Netherlands, with more than 11 years of experience in the field of food protein functionality, 99 peer-reviewed publications, and holds multiple patents.
Dr Keppler´s research group focuses on tuning the structure and functionality of food protein ingredients during processing. The group explores new food protein sources, (e.g., plant-, single cell -, mussel-proteins, or proteins obtained through precision fermentation), unravels their functionalities, and delves into the intricate relationship between structure and function influenced by processing techniques.
Upcoming events
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The Science of Alt Protein: Plant protein colloidal state and techno-functionality
Take a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients.
The Science of Alt Protein: Bridging functionality gaps through hybrid food design
Join us to learn how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products.
Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins
Join us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins.
