Functional Designing with Molecules for Protein-Based Products

Session Chair(s)

• 

  Janitha Wanasundara, PhD

  Research Scientist
  Agriculture and Agri-Food Canada
  Saskatoon, Saskatchewan, Canada
• 

  Lamia L'Hocine, PhD (she/her/hers)

  Research Scientist
  Agriculture and Agri-Food Canada
  Saint-Hyacinthe, Quebec, Canada
• 

  Poulson Joseph, PhD

  Director of Food Protection & Protein Innovation
  Food Protection & Protein Innovation
  Kalsec
  Kalamazoo, Michigan, United States

Food proteins exert diverse biological/nutritional and techno-functional properties to the final product that reach our plate and the palate. How protein molecules manifest these properties in various environments and conditions of complex systems of food matrices are not well understood and not easy to predict. Proteins of alternative sources have to function and perform within the constraints of the foods we are accustomed and expected from animal protein-based foods. Presentations in this session will discuss on how to extend our current knowledge on protein molecules and their aggregates in the structure-function relationships including the interactions with other food molecules in developing protein-based products while providing essential nutrients and hedonic experience of food.

Presentations:

• 8:35 AM – 8:55 AM EDT

  Pulses purees as new techno-functional ingredients: production, characterisation, techno-functionality and applications
  

  Speaker: Sylvie L. Turgeon, PhD (she/her/hers) – Université Laval
• 8:55 AM – 9:15 AM EDT

  Biophysical characterization and modeling of rapeseed proteins for targeted improvement of their food-relevant properties
  

  Speaker: Alexander K. Buell, PhD (he/him/his) – Technical University of Denmark, DTU
• 9:15 AM – 9:35 AM EDT

  Enabling the rational design of animal free beverage and food systems: Insights from new analytical techniques
  

  Speaker: Stefan K. Baier, PhD – Adjunct Assoc. Professor at the University of Queensland, Brisbane, Australia
• 9:35 AM – 9:55 AM EDT

  Evaluation of Ingredient Quality and its Effect on Plant-based Milk Stability
  

  Speaker: Drew Elder, PhD – Kalsec Inc.