New AOCS Protein Digestibility Methods for Product Development Decisions

WEBINAR DESCRIPTION

The Institute for the Advancement of Food and Nutrition Sciences (IAFNS), in partnership with AOCS, present a webinar on in vitro protein screening.

Growing consumer demand for protein foods and the use of alternative protein sources drive the need for foods providing quality protein beyond traditional protein food forms. In vitro protein digestibility is a cost-effective, ethical, and feasible means to screen ingredients and processing parameters in order to make decisions that maintain or improve protein quality of the food products.

Food ingredient and product developers will learn about new in vitro protein digestibility methods that, when combined with amino acid composition, allow them to calculate the quality of protein in the final product or to screen ingredients in order to make decisions at the formulation stage.

Webinar co-chairs – Barbara Lyle, PhD, IAFNS, and Fiona Liu, MSc, AOCS

TOPICS & SPEAKERS

‘Fast, Ethical and Scalable: Why it’s Time to Move Beyond Rats for Assessing Protein Quality’
Adam Franczyk, MSc, PhD Candidate, University of Manitoba

‘From Proof to Protocol: Standardized in vitro Methods for Protein Digestibility Evaluation’
Adam Franczyk, MSc, PhD Candidate, University of Manitoba

‘Applying in vitro Protein Digestibility Measures to Formulate High-Quality Protein Ingredients and Consumer Foods’
Elaine Krul, PhD, EKSci LLC

‘How to Access the AOCS Standardized Methods for in vitro Protein Digestibility’
Fiona Liu, MSc, AOCS

‘Overview of Protein Quality Regulations in Canada’
Ashleigh Wiggins, MSc, Health Canada

The webinar also features a panel discussion after the presentations.