Presentations – 2022 Course Americas

Block 1 – Latest Insights on Plant Protein Nutrition, Functionalities & Applications

> Nov 3 – 09:00 – 09:25 – Welcome Address – Course Overview – Vincent Brain & Javier Berterreche – Bridge2Food

> Nov 3 – 09:30 – 09:55 – What’s Happening During Food Processing with Protein Denaturation and Aggregation? – Dr. Judy Kotler – Ingredion

> Nov 3 – 10:00 – 10:25 – Designing Plant-Based Foods: Tips to New Ingredient Suppliers – Dr. Gabriela Perez-Hernandez – Consultant

> Nov 3 – 11:00 – 11:25 – From Single Cells to Plant Proteins: The Required Science to Design the Next Generation of Sustainable Foods – Dr. Lutz Grossmann – University of Massachusetts

> Nov 3 – 11:30 – 12:00 – New Nutritional & Health Benefits of Plant Proteins – Dr. Kathy Greaves, Nutrition Outside the Box, LLC

Block 2 – New Plant Protein Innovations

> Nov 3 – 13:00 – 13:25 – Secrets to Replacing Wheat Flour with Pulses – Brittany VanBuskirk – Ingredion

> Nov 3  – 13:30 – 13:55 – Bridging the texture gap; Unlocking the potential of potato protein in Plant-Based Foods – Joseph Lombardi – Avebe

> Nov 3 – 14:00 – 14:25 – Hydrated Protein Fiber Technology – Prateek Jain & Allison Fayfich, ICL

> Nov 3 – 14:30 – 14:55 – Creating Authenticity in Meat Analogs with Integrated Solutions – Erica Boyd – Givaudan

> Nov 3 – 15:30 – 15:55 – Realizing the Potential of Upcycled Barley: Taste, Nutrition, Functionality – Rosa Sanchez – EverGrain

> Nov 3 – 16:00 – 16:25 – Tips and Tricks on Choosing the Right Natural Color for Plant-based Products – AnnMarie Kraszewski, Oterra

> Nov 3 – 16:30 – 16:55 – Texturizing Plant-Based Proteins via Extrusion – Christopher Dohl – Wenger

> Nov 3 – 09:30 – 09:55 – Plant-Based Meat and Fish through Wet Extrusion – Alexandre Riethmuller, Clextral