Jonathan Blutinger is a Design Engineer at Redefine Meat–a plant-based meat company that replicates whole cuts of steak–with a focus on texture technology. Currently, he is developing frameworks to better mimic food textures in plant-based meat alternatives. Prior to this, he spent 7 years developing digital cooking technologies at the Creative Machines Lab at Columbia’s Engineering School as a PhD and Postdoctoral Fellow. His background is in robotics and design and his passion is in food.
This presentation elaborates on:
- Different types of technologies for protein texturization
- Advantages & Disadvantages of the above
- 3D-printing (assuming this is also your expertise)