The Science of Alt Protein: Harnessing molecular assemblies to design novel and nutritional food products
Webinar description
The food industry is actively seeking new food formulations that can replace and mimic animal-based products due to their clear environmental and sustainability issues. This trend is combined with the desire to improve the nutritional values of food products with the objective of enhancing the population’s health and well-being. These objectives have led to increased interest in food architecture design and development, aiming to mimic traditional products with healthier, more sustainable options.
Join us for our next Science of Alt Protein seminar where Dr. Maya Davidovich-Pinhas, Associate Professor at Technion, will discuss the use of various molecular assemblies, across multiple length scales, to improve the nutritional value and sustainability of food by replacing harmful ingredients, such as saturated fat, while maintaining a positive consumer experience and desirable textural attributes.
Join us after this event
After the seminar, we encourage you to join our optional networking event for alternative protein enthusiasts! You can talk about your research, your company, any challenges you’re facing in your work, or your reflections on the webinar. The networking session starts at 2:15pm EDT and requires a separate registration. We hope to see you there!
Meet the speaker
Dr. Maya Davidovich-Pinhas
ASSOCIATE PROFESSOR
Dr. Maya Davidovich-Pinhas is an Associate Professor at Technion-Israel Institute of Technology where she has headed the lipid and soft matter laboratory in the department of Faculty of Biotechnology and Food Engineering since 2015. The research done in her lab combines material science and engineering concepts toward the development of new soft matter systems for biotechnology and food applications. More specifically, her research focuses on the structure-property-function relation of soft matter systems combining lipid and water phases using X-ray diffraction, microscopy, thermal, rheology, and texture analyses. Dr. Davidovich-Pinhas earned her B.Sc. in Biochemical Engineering and her M.Sc. and Ph.D. in Chemical Engineering from Technion, Israel. Her post-doctoral fellowship at the University of Guelph concentrated on oil-based gels, termed oleogels.
Upcoming events
View all events
Breaking the Divide: Depolarizing Food, Farming, and Innovation
Join GFI’s Elliot Swartz and other experts for an online discussion on how we can depolarize conversations around food, farming, and innovation. Learn how cultivated meat and other solutions can…
The Science of Alt Protein: Deploying alternative feedstocks for biomanufacturing of food
Explore the latest advancements in bioconversion of C1 and lignocellulosic feedstocks and their potential to revolutionize renewable food production.
The Business of Alt Protein: How to communicate your brand story, a practical three-part series with Brian Cooley
Join us for The Business of Alt Protein: How to communicate your brand story, a practical three-part series with Brian Cooley.
The Future of Alternative Proteins Panel
Join Claire Bomkamp, GFI’s Senior Scientist for Cultivated Meat and Seafood, for The Future of Alternative Proteins panel.
Future Food-Tech Chicago – Sustainable Proteins & Ingredients
Join us in Chicago to connect with industry leaders, explore cutting-edge solutions, and shape the future of sustainable proteins.
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.
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.
