Plant-Based Proteins
This
session investigates the growing field of plant-derived proteins and their role
in nutrition,
sustainability, and product development. Discussions will cover extraction
techniques, functionality, digestibility, and how they compare to animal
proteins. Future trends in hybrid proteins and fermentation-based systems will
also be explored.
Subtracts:
- 10-1 Protein Extraction and Isolation
- 10-2 Functional Properties in Formulations
- 10-3 Digestibility and Amino Acid Profiles
- 10-4 Plant-Based Protein Fermentation
- 10-5 Consumer Acceptance and Labelling