Protein from the Lab: Research and Development of Sustainable Resources for Tomorrow

The protein transition offers laboratories many opportunities and challenges. The shift from animal to sustainable protein sources – such as vegetable proteins, micro-organisms and precision fermentation – requires advanced analysis techniques, process development and quality assurance. In this seminar we will discuss how laboratories contribute to the development of new proteins that are not only sustainable, but also meet high demands in terms of functionality, taste and safety. How do lab technologies support this process? Discover the latest insights and technologies that are essential for a successful protein transition.

“Food protein ingredients of the future – milk without cow and meat alternatives from microbes”

Proteins can be regarded as the most important structural and functional components of food, which are also predominantly viewed positively by consumers. However, alternative protein sources such as plant proteins often do not have the range of functions expected from animal proteins which is why the consumer acceptance of plant-based analog products is still relatively low for some product categories such as cheese. The presentation will cover emerging protein sources including precision fermentation-based proteins and unicellular biomass and explain the hurdles and opportunities on the way to producing tasty foods.

Speaker: Julia Keppler, WUR

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