Thermo Fisher Scientific: Alternative protein and plant-based meat

Name: Thermo Fisher Scientific: Alternative protein and plant-based meat
Start: 2022-09-13T11:30:00-04:00
End: 2022-10-18T12:00:00-04:00

Past

September 13, 2022 @ 11:30 am – October 18, 2022 @ 12:00 pm EDT

Thermo Fisher Scientific’s new weekly webinar series focuses on alternative proteins and plant-based meats. Tune in on Tuesdays beginning September 13th through October 18th where a new speaker will share their expertise during a talk followed by a 10-minute live Q&A session. GFI Senior Scientist, Priera Panescu, Ph.D, will lead the talk on October 18th.

Event description

GFI Senior Scientist Priera Panescu, Ph.D. will deliver a talk on the “effects of extrusion on protein functionality and digestibility” on October 18th at 11:30 am EDT.

Extrusion is a scalable, effective mechanical process that can create meat analogues with fibrous textures, thus enhancing the taste and texture of alternative protein products. One potential bottleneck for consumer acceptability is that extrusion processing adds to conceptions that alternative protein products are “highly processed” and, therefore, unhealthy. In reality, literature studies demonstrate that extrusion cooking enhances protein digestibility, reduces antinutrient content, and can reduce ingredient allergenicity.

This talk will review studies that demonstrate the effects of extrusion on plant protein digestibility and nutrition. There will also be an emphasis on research gaps that should be further explored to demonstrate the benefits and potential pitfalls of extrusion cooking for the production of meat analogues.