(re)FORMULATION - How can we expand the range of available protein ingredients?
Conference and webinar organized by McGill University's Consortium for Research, Innovation, and Transformation of Agri-Food (RITA)
International guest speaker: Dr. Christophe Blecker, Université de Liège, Gembloux Agro-Bio Tech
***Hybrid format: in-person and online***
The presentation will be given in French. However, participants may interact and submit questions in English. The event is open to food industry professionals, students and the research community. The link for the virtual broadcast on Zoom and other information will be sent to those who register through the link below.
Abstract
Expanding the range of current protein ingredients can be achieved by exploring new sources, modifying existing proteins and using advanced fractionation and production technologies.
Once current and potential protein sources have been outlined, the seminar will look at the various modification options available to improve the techno-functional properties of these proteins. These modifications will include chemical, enzymatic and physical approaches. Particular attention will be paid to physical treatments, with emphasis on microfluidization. The impact of this high-dynamic-pressure technology on protein structure will be analyzed in greater detail, including surface properties and allergenicity.
