Deep Dive: Sustainable plant-based protein & fermentation solutions
Main Stage: Wednesday, 20.03.2024
Back in trend: fermentation. The traditional production process is gaining attention due to the increasing interest of end consumers in sustainable food. Thus, vegetable protein sources can be improved in quality, ensuring better digestibility and providing a balanced diet through fermentation. There are a variety of technical options for initiating fermentation. Learn more about the potential uses of enzymes and microorganisms in the fermentation of plant-based foods during the presentations.
| 3.25-4.10 | Welcome and moderation Prof. Dr. Sascha Rohn, Managing Director, Institute of Food Technology and Food Chemistry, Technical University of Berlin, Germany |
| Vegetable Protein Perspectives - Between Promise and Reality Prof. Dr. Hans-Jürgen Danneel, Professor of Organic Chemistry and Biochemistry, East Westphalia Lippe University of Applied Sciences, Lemgo, Germany | |
| Food Fermentations Prof. Dr. rer. nat. habil. Michael Gänzle, Professor and Canada Research Chair, University of Alberta, Edmonton, Canada | |
| Summary and closing Prof. Dr. Sascha Rohn, Managing Director, Institute of Food Technology and Food Chemistry, Technical University of Berlin, Germany |