Since 1939, the Institute of Food Technologists (IFT) has been a forum for passionate science of food professionals and technologists to collaborate, learn, and contribute all with the goal of inspiring and transforming collective scientific knowledge into innovative solutions for the benefit of all people around the world. As a scientific community grounded in purpose, IFT feeds the minds that feed the world. The IFT organizes normally an annual event & food expo.

However, the last year has challenged our businesses, our careers, and our personal lives and with these challenges have come opportunities to re-envision and transform. IFT is uniquely positioned to convene global experts, entrepreneurs, and solution providers to collectively discuss and ignite new and innovative ways to solve our biggest food challenges and to inspire future food innovation across our global food system. Therefore, this year, the IFT’s annual event is transitioned into a new, AI-enabled digital experience to provide you a personalized, solution-packed forum to solve problems, share knowledge, and expand strategic connections, FIRST. This is a new digital experience, powered by IFT and stands for ‘Food Improved by Research, Science, and Technology’.  FIRST will be held from 19-21 July 2021.

NIZO experts at IFT’s FIRST:

All presentations are on demand during the whole IFT event.

Renske Janssen, Project Manager Protein Technology, moderates the scientific panel session ‘Improving functional properties of plant proteins by natural processes including germination, fermentation and enzyme modification’. The presentations during this session are aimed at discussing the newest insights and natural technologies for improving the functional properties of plant proteins as ingredient and in consumer products.

Herwig Bachmann, Expertise Group Leader Fermentation, will join this session as Expert Panel Member. He will specifically show how fermentation can improve protein properties of plant proteins in a consumer product in a natural way.  

Natalie Hotrum, Senior Project Manager Dairy Technology, presents ‘The continuing relevance of novel and functional dairy ingredients in today’s era’.Shewill highlight various important aspects of dairy ingredients in relation to applications. In this presentation she will discuss alternatives to dairy proteins in two concrete application areas in relation to the dairy proteins. She will highlight these examples also in view of consumers demands on ‘trust’, ‘product performance’, ‘nutrition’ and ‘society’.

Jovian Bunawan, Project Manager Flavour & Texture, presents ‘Perspectives on Dairy Proteins in Medical Nutrition: Focus on high protein ONS drink’. Jovian Bunawan will highlight the  challenges and solutions for oral nutritional supplements (ONS) in his presentation. His focus will be on dairy ingredients for ONS, the challenges to prepare high proteins products and the process-ingredients interactions that should be considered. Examples of solutions will be shown and discussed.

Ann Stijnman, Project Manager Flavour & Texture, presents ‘Understanding and removal of off-flavour across various plant protein sources: comparing 30 plant protein ingredients’.  Ann will discuss the properties of 30 plant protein ingredients in relation to the most prevalent off flavour components. She will focus on components that are flavour active and thus very relevant for application purposes. Subsequently, Ann will show how such components can be relevant in final plant-based applications as well as strategies to improve flavour in plant-based applications.

Any questions?

Renske Janssen is happy to answer all your questions.

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