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

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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.

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