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Flavours & Sensory Workshop on Plant Based Proteines

 

Flavours & Sensory Workshop on Plant Based Proteines

 520.00

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Flavours & Sensory Workshop on Plant Based Proteines

  •  2 Days workshop presentations
  •  Welcome Networking Apero
  •  2 days coffee breaks
  •  2 days lunches
  •  B2B business space
  • All participants will receive a certificate of participation.

Venue: Montreux, Switzerland
Dates: June 2022 (exact date will be communicated soon).

About

In recent years, many companies and start-ups in the food sector have been working to develop alternative foods to replace farmed meat with other protein sources. Indeed, in the current strong context of climate change, methane emissions are part of the GHGs that can be avoided by reducing animal production and thus our consumption of meat.

Today, innovations are emerging in this area of futuristic food, which allow for the creation of customised compositions and mimic the texture of animal meat and dairy products. The two-day workshop on flavour and sensory analysis in plant-based foods will attempt to explore new developments in terms of flavour analysis, Off-odour issues, identification of key flavours in cooked and smoked veggie proteins, shelf life and comparative analysis against flavour models of animal proteins such as meat or chicken.

By bringing together experts and companies specialising in the invention of alternative protein sources to share their achievements in this field, researchers from industry and academia will open up the debate on some of the challenges they face in formulation and production. In addition, presentations from companies producing and offering alternative protein sources such as algae and insect proteins will also be on the agenda.

This unique workshop will bring together scientists from research organisations and the food industry to first discuss breakthroughs in analytical methods for the detection of key flavour constituents in different alternative protein matrices and their sensory impact. In addition, the choice of ingredients in relation to the strong market demand for low carbon footprint, healthy and locally ingredients will also be discussed.

The objective of this first workshop in this field is to develop and improve knowledge on the taste of proteins from plants, algae and insects, to compare analytical approaches and to share sensory results within the international research laboratories and alternative food industries.

For more information, please visit this page: https://www.eptes.com/workshops/

 

The Agenda

The agenda will be published and will consist of 3 parts:

1.Analytical Part: Flavour analysis, Off-odour issues, identification of key flavours in cooked and smoked plant-based proteins, shelf life and comparative analysis against flavour models of animal proteins such as meat or chicken, etc.

2.Sensory Part: Sensory analysis, experimental approaches, consumers research and feedbacks.

3.Markability Part: Market demand for healthy, organic (Bio), and low carbon footprint ingredients for the production of alternative plant-based proteins: challenges and solutions

Expected participants: maximum 75 persons from EU and international researchers from the academic world and industry.

 

Partners and Sponsors

            

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