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
View all events
Driving down costs for fermentation ingredients: Recommendations from techno-economic data
Join us for a webinar unpacking the cost competitiveness of fermentation-derived ingredients and how to reduce production costs based on insights from a new report!
Plant-Based Revolution! Climate Action Party
Join GFI’s Shayna Fertig, Senior Advisor to the President, and trailblazers from across the alternative protein ecosystem for a lively discussion on what comes next and how smarter food choices…
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session one
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session two
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 10:30 pm ET.
The Science of Alt Protein: Cell cultures with seafood relevant marine species
Join us to explore research in cell culture techniques for two marine species relevant to the development of cultivated seafood.
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.
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.
Foods of the Future: Science and Engineering Approaches (Gordon Research Conference)
The focus of this conference is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable…
