Fred van de Velde presents at The Future of Protein Production

We are happy to announce that Dr. Fred van de Velde, Principal Scientist & Group Leader Protein Functionality, will be speaking at Future of Protein Production LIVE! Conference & Exhibition, taking place at RAI Amsterdam on 11-12 October 2023.

Moving from lab to production – the role of pilot processing

As new ingredients and products emerge from the lab, dedicated efforts are needed to bring them to the market effectively. Fred’s presentation, ‘Moving from lab to production, the role of pilot processing’, he will focus on the upscaling journey, starting from the lab scale and progressing to pilot scale and ultimately full scale. Drawing on NIZO’s extensive experience in scaling up (plant) protein ingredients and products, he will share valuable examples and case studies that highlight the successful transformation of lab-scale protocols into viable pilot trials.

The session will particularly emphasize the wet protein extraction process from various crops and explore the utilization of different processing steps. Throughout the upscaling process, the sustainability of the overall process will be a key consideration, ensuring that the designed processes align with environmental objectives. By attending this session, delegates will gain insights into the upscaling challenges and strategies in the protein industry. Learn from real-world examples and discover how NIZO has successfully navigated the path from lab to pilot scale, considering both the technical aspects and the sustainability of the process.

Fred will present on Tuesday October 12 at 11.30 AM CEST.

Fred van de Velde

Fred has a PhD in biocatalysis from the Technical University of Delft and more than 20 years of experience in food ingredients and proteins, including both dairy, plant and alternative proteins. His work field of protein functionality ranges from extraction and separation from different sources to application in food and feed products. This includes downstream processing, molecular characterization, functionality and sensory properties as well as interaction with other ingredients in complex matrices, including dairy and meat alternatives. To date, he has published more than 90 research articles and book chapters and he is (co)-inventor of 12 patent applications. Moreover, Fred is the chair of the biannual NIZO plant protein functionality conference.