The Science of Alt Protein: Novel ingredients for next-generation meat analogs: free webinar, June 23

Alt Protein

A useful learning and networking opportunity for anyone interested in alt-proteins: The Science of Alt Protein: Novel ingredients for next-generation meat analogs free webinar on June 23.

Meat is characterized by hierarchical fibrous structures, which plant-based meat developers try to mimic with plant proteins. To stimulate further developments in the structure and juiciness of plant-based meat, it is important to create products with ingredients other than wheat, soy, or pea. Join Dr. Atze Jan van der Goot, Professor of Sustainable Protein Technology at Wageningen University & Research, for an overview of ingredient requirements for application in meat analogs. Dr. van der Goot will highlight the potential of using press cakes from sunflower and rapeseed.

To make the most of this and similar online events, be sure to read our article, How to leverage online industry events for your transition to a green job.

close

Subscribe to our newsletter and receive the free eBook: 10 Steps to Switching to a Green Job in Mid-Career