TFTAK will participate in NIZO Plant Protein Functionality Conference next week

NIZO Plant Protein Functionality Conference takes place online next week on 21-22 October 2020.

Despite the circumstances, we all been working hard and have exciting results to share. This stimulating online event will bring together a specially selected line-up of expert speakers, contributed talks and ePosters outlining the latest research in plant protein functionality and addressing key topics from our cancelled in-person meeting.

Three of our plant-based food and plant protein functionality professionals will take part of the program:

Optimization of oat protein for plant-based meat alternative – the good food institute´s project
Meet Natalja Part in Poster Session 1 – Interactive Session, Young Investigator and P1 Presentations, 21st Oct 2020, 17:20 – 18:15

Optimization of oat protein for plant-based meat alternative – the good food institute´s project
Meet Mari-Liis Tammik in Poster Session 1 – Interactive Session, Young Investigator and P1 Presentations, 21st Oct 2020, 17:20 – 18:15

Optimisation of protein extraction from food industry side-streams: Barley spent grain and canola press cake
Meet Marie Kriisa in Poster Session 2 – Interactive Session, P2 Presentations, 22nd Oct 2020, 17:30 – 18:15

Fermentation of plant-based material: Microcalorimetric approach
Meet Natalja Part in Poster Session 2 – Interactive Session, P2 Presentations, 22nd Oct 2020, 17:30 – 18:15

What we have focused on in terms of plant protein and plant-based foods in TFTAK?

We, in the Center of Food and Fermentation technologies, are continuously putting more effort and attention on the plant proteins and developing plant-based foods. We aim to develop nutritious plant-based products with high sensory quality and acceptance by different consumer groups.

We have experience in analysing and reducing different antinutrients from plant materials (e.g. phytates) and combine the recipes and raw materials in the manner to get the highest possible nutritional quality in terms of balance between macronutrients as well as quality of the latter. The elimination of bitterness and off-flavors typical to different plant materials are challenges that we face daily. We apply different technologies to tackle these issues, e.g enzymatical treatment and fermentation.

If you have any questions about the presentations of other topics related to food product development, feel free to ask for more information by email or contact us here.

Join the Nizo Palnt Protein Functionality Conference

Join the Nizo Palnt Protein Functionality Conference