Webinar

Webinar New Protein Resources

Food always carries people’s desire towards a good quality of life. Regardless of the rapid development of technology or the evolution of society, it is closely associated with each one of us. The demand of food also represents changes in the industry development and lifestyles. In this free webinar of JU-WUR Future Food Online Forum, initiated by Jiangnan University in China and Wageningen University and Research, you will gain more insight in the future development of food with regard to proteins.

Organised by Jiangnan University and Wageningen University & Research
Date

Thu 28 May 2020

Location Online

This webinar took place on 28 May, 9:00 AM CEST. You can no longer register. Five more webinars will follow in the Future Food Cloud Series. For more information visit the Future Food Webinar Series item.

Why join this webinar?

This webinar is part of the Future Food Cloud Series Forum that consists of multiple webinars. The aim is to contribute to a better quality of life for more people and find answers together for global changes such as food supply, quality, safety and nutrition.

For whom is this webinar?

JU-WUR Future Food Online Forum aims to build a platform for both food scientists and professionals in the food industry to find answer together for global changes. Experts and scholars are invited to share the frontiers of future foods, with a focus on food technology innovation to jointly explore the future development of foods.

Outline and topics

The topics will be covered by experts and scholars in the field of future food research from Jiangnan University, Wageningen University and Research, as well as other well-known universities or research institutes.

During the webinar New Protein Resources the following topics will be covered :

  • Towards plant based meat-analogues: challenges and opportunities for protein transition
  • Modification of the structure of soy protein: current techniques, applications in food and future prospects
  • Development and future challenges of shear cell technology for next generation meat-analogues
  • Application of biotechnology in plant-based meat

More information

Questions? Contact the programme manager Zhen Liu.

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