The Science of Alt Protein: Microbial astaxanthin production and extraction strategy considerations
Afroditi Chatzifragkou, PhD
University of Reading, UK
Event description
Valorisation of agri-food processing by-products and waste materials holds significant potential for microbially produced carotenoids. Join Professor Chatzifragkou for a webinar on January 8th, where she’ll discuss how she and her team have investigated the feasibility of rapeseed meal, a readily available by-product produced during rapeseed oil extraction, as a substrate for natural astaxanthin production by the yeast Xanthophyllomyces dendrorhous. Aspects such as optimisation of media hydrolysis and fermentation process will be presented, alongside strategies for the efficient extraction of astaxanthin from yeast biomass.
Meet the speaker
Afroditi Chatzifragkou, PhD
PROFESSOR OF SUSTAINABLE BIOPROCESSING
DEPARTMENT OF FOOD AND NUTRITIONAL SCIENCES
UNIVERSITY OF READING, UK
Afroditi Chatzifragkou is a Professor of Sustainable Bioprocessing in the Department of Food and Nutritional Sciences at the University of Reading. Afroditi’s expertise lies in food bioprocessing. Her research focuses on microbial fermentations and biorefineries, alternative proteins (plants, insects, seaweeds), as well as on optimisation of green extraction technologies (supercritical fluid extraction, ultrasonication, enzymes) for functional compounds and food applications.
Upcoming events
View all events
Business of Alt Protein: Plant-based foods in foodservice — Sales trends, consumer insights, and menu strategies
New sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie.
The Science of Alt Protein: Student research showcase, Part 1
Join us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET.
The Science of Alt Protein: Student research showcase, part 2
Join us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge.
Bridge2Food North America
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
