Fermentation I: Modern Innovations in Bio-Physical and Bio-Chemical Protein Functionality

Session Chair(s)

• 

  Bishnu Karki, PhD

  Assistant Professor
  Dept. of Biology and Microbiology
  South Dakota State University
  Brookings, SD, United States
• 

  Yonghui Li, PhD

  Associate Professor
  Grain Science and Industry
  Kansas State University
  Manhattan, Kansas, United States

Presentations:

• 1:35 PM – 1:55 PM EDT

  Power-to-Protein as a Novel Protein Value Chain
  

  Presenting Author: Lutz Grossman – University of Massachusetts Amherst
• 1:55 PM – 2:15 PM EDT

  Food fermentations as an essential tool to improve quality and nutritional properties of plant-based protein foods
  

  Presenting Author: Michael G. Gaenzle, Dr rer nat habil (he/him/his) – University of Alberta

  Co-Author: Jin` Xie – University of Alberta

  Co-Author: Maria Guadalupe Robles-Hernandez – University of Alberta

  Co-Author: Mégane Beausejour – University of Alberta

  Co-Author: Monika Dymarska – Wrocław University of Environmental and Life Sciences
• 2:15 PM – 2:35 PM EDT

  Fungal fermentation to improve the nutritional value of oilseed meal for animal feeds
  

  Co-Author: Xiao Sun (he/him/his) – University of Minnesota

  Presenting Author: Bo Hu (he/him/his) – University of Minnesota
• 2:35 PM – 2:55 PM EDT

  Revolutionizing the Food Industry: Turning Tofu Processing Waste (Aquaforté) into a Sustainable Egg Substitute
  

  Presenting Author: Martin J.T. Reaney – University of Saskatchewan

  Co-Author: Youn Young Shim, PhD – University of Saskatchewan

  Co-Author: Young Jun M. Kim – Korea University