Plant-based, insects, single-cell organisms, precision fermentation…what are the emerging sources of proteins?

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Course Description

Animal protein substitutes receive a lot of attention for environmental, economic, and ethical reasons. While food manufacturers have used soy and gluten for decades, in recent years new, diverse protein sources have emerged. In this INFORM seminar, we will go through these traditional and emerging sources, present their manufacturing processes, compare their functional properties, along with their sensory and nutritional qualities, and highlight the application challenges associated with each source.

Meet the Instructor

Frédéric Baudouin is an R&D lab manager at IMPROVE, one of the leading R&D centers dedicated to alternative proteins. In the last seven years, he has supported around 200 companies (large and small) in their R&D projects on extraction, characterization, and formulation of alternative proteins. He regularly gives conferences and trainings to professionals and students on alternative protein production and product development.