KADA?
13. rujna – 18. listopada
Utorkom od 17:30 CET
Vrijeme trajanja: 30 minuta
Pridružite nam se utorcima, počevši od 13. rujna, u novom ciklusu webinara koji će se fokusirati na alternativne proteine i mesa na bazi bilja. Naši govornici će podijeliti svoja iskustva tijekom 20-minutnog predavanja nakon kojega će uslijedi 10-minutna Q&A sesija.
Registrirajte se za cijeli webinar ili samo za određene govornike.
Sve prezentacije će biti dostupne on-demand dan nakon događaja!
September 13, 2022
Valerie Pietsch, Dr.-Ing.
Thermo Fisher Scientific, Karlsruhe, Germany
High moisture meat analog extrusion:
Application of small-scale twin-screw extruders for product development and material testing
September 20, 2022
Kurt Rosentrater, Associate Professor
Iowa State University
What do I need to know about chemistry?
Fundamentals for successful extrusion processing
September 27, 2022
Audrey Girard, Ph.D., Assistant Professor
Department of Food Science, UW-Madison
Expanding functionality of alternative proteins with plant extracts
October 4, 2022
Lauren Ebersol
Product Specialist, Thermo Fisher Scientific
Bridging the gap:
Using UV-Vis spectrophotometers to QA plant-based meat analogs
October 11, 2022
Nathan (Nate) Crawford, Ph.D.
Rheology Application Scientist, Thermo Fisher Scientific
Using rheology to characterize plant-based food products and extrudates
October 18, 2022
Priera Panescu, Ph.D.
Senior Scientist—Plant-Based Specialist, Good Food Institute
Effects of extrusion on protein functionality and digestibility
