We are proud to announce that Renske Janssen, PhD, Project Manager Protein Technology at NIZO, will present ‘Tailoring functionalities during fermentation for dairy alternative fermented foods’ during IFT’s SHIFT Virtual Event & Food Expo on July 13-15 2020. The presentation is only available for registrants of the IFT and is part of the scientific session: Plant-based dairy alternatives: cheese as a fermentation example.
We are facing challenges in the world, which strongly drive the innovation of foods. One of the drivers is the increasing demand from consumers for more sustainable food products. The change from animal-based proteins to plant-based proteins can contribute to an increased sustainability of food. However, as animal-based proteins cannot be directly replaced by plant-based proteins, innovations are necessary. Fermentation is a powerful tool to alter characteristics of plant proteins.
The annual event & food expo of IFT is normally held as a physical event in the U.S. Due to COVID-19, it has been transformed to a virtual event. The Institute of Food Technologists (IFT) is 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.
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