In this episode we talk about smarter processing in food. Having chosen the right protein source, the challenge turns to ensuring you can maintain the desired functionality of that protein during processing and deliver the associated benefits to your customers.
In this podcast you can find out the role of processing in protein functionality. The role of processing in protein functionality was put under the microscope by asking questions to Peter de Jong, Principal Scientist Processing at NIZO.
In addition to his role at NIZO, Peter is professor of dairy process technology at Van Hall Larenstein University of Applied Sciences and director of New Technology Development for Food at the Institute for Sustainable Process Technology.
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