Het Leniger Bruin Kühn Fonds heeft op donderdag 11 mei een lezing georganiseerd met als titel BIOREFINERY FOR FOOD. Vanaf 14.30 uur hielden vier sprekers een presentatie over dit thema onder de bezielende leiding van de dagvoorzitter Remko Boom. De middag werd afgesloten met een drankje waarbij er gelegenheid was om informeel na te praten.
Het Leniger Bruin Kühn Fonds stimuleert excellent onderwijs en innovatief onderzoek in de levensmiddelentechnologie en voedselveiligheid.
|14.30 uur||Wim Mulder||Proteins for Food, Feed and Biobased Applications, Biorefining of protein containing biomass|
|15.00 uur||Angelica Tamayo||Green leaf biorefining, towards functional food ingredients|
|15.30 uur||Pauze met thee & koffie|
|16.00 uur||Charis Galanakis||Commercialized applications in food waste recovery|
|16.30 uur||Ronald Visschers||15 Years of biorefinery: Main learnings|
De dag werd voorgezeten door Remko Boom.
De voertaal van de lezing was Engels.
Within the circular BioEconomy, and specifically, due to the increasing world population, protein containing biomass has to be efficiently used. By the biorefinery of biomass, a portfolio of human food and animal feed, but also biobased products ingredients are created. Depending on the type of crops and proteins, separation and further valorisation another interesting potential valorisation strategy.
The aim of this presentation is to provide an overview of protein containing crops, types of proteins and their current applications, and market potentials for both food, feed and non-food/feed technical applications. This will be illustrated by the biorefinery of mico algae and seaweed.
The commercialization of high added-value compounds recovery from food wastes deals with several issues such as laboratory research, scale-up problems, protection of intellectual properties, and development of market-destined applications. A collection of commercially available compounds recovered from food by-products is presented. Verification of market existing products matching with patented processes was conducted using patent applicant name in each case. However, this matching as well as production characteristics may not be correct in all cases, as most companies typically are secretive about their methods of production and respective data cannot be found in the literature. Despite the omnipresence of related studies and patented methodologies, the market existing products derived from food wastes are today rather limited.
There are many reasons for this, such as scale-up and commercialization problems, protection of intellectual properties, approval of products’ health claims, etc. All these aspects are discussed, wherein a proposal for the establishment of a new label (similar to organic foods) is introduced in order to reveal the potentiality of recovering valuable compounds from food wastes.
Wim Mulder (M.S., University of Groningen) is a research scientist with a background in polymer chemistry. He has twenty years of experience in protein research. Recent research projects focus on biorefinery concepts, such as the isolation, characterization and valorisation of proteins in side streams of several industrial processes.
Charis M. Galanakis is an interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry, and academia. His research targets mainly the separation and recovery of functional macro- and micromolecules from different food by-products, as well as their implementation as additives in food and other products. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of Food Waste Recovery Group of ISEKI Food Association (Vienna, Austria). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, and he has edited 6 books from Academic Press: Food Waste Recovery: Processing Technologies and Industrial Techniques (2015), Innovation Strategies in the Food Industry: Tools for implementation (2016) and Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques (2017), Olive Mill Waste: Recent advances for the Sustainable Management (2017), Handbook of Grape Processing By-Products: Sustainable Solutions (2017) and Handbook of Coffee Processing By-Products: Sustainable Applications (2017).