CSO Aqua Cultured Foods, Chicago, IL Adjunct Assoc. Professor at the University of Queensland, Brisbane, Australia, United States
Whether you're developing plant-based foods using traditional or innovative plant-derived proteins, or exploring cutting-edge recombinant proteins produced through precision fermentation, there's a pressing need for improved analytical tools to anticipate their functional performance (from formulation stability to sensory attributes like texture and mouthfeel). I will introduce a couple of analytical approaches developed with key academic partnerships over my career in the food industry.