Plant proteins: Alternative sources and their applications in food

Workshop at German Institute of Food Technologies (DIL) in Quakenbrück at April 11th 2019

Within the frame of a European research project LIBBIO, DIL will organize a workshop dedicated to plant-based proteins, especially lupin. The demand for vegetarian and especially vegan proteins in a wide variety of food applications still increases as also reflected in the variety of product innovations. In many foods, the successful application of these proteins requires a better understanding of their technological functionality to provide the consumer with the usual product quality. Therefore, apart from sources for alternative proteins the workshop will focus on applications for various products with the corresponding requirements for protein functionality.

Various speakers from research, industry and administration will talk about processing and new developments in plant proteins. Additionally, space for small booths to show products and equipment is available for interested companies and institutions.

Agenda (draft)

12:00 pm    Lunch
01.00 pm    Welcome by institute representative
01.20 pm    Session 1: Processing of lupin
02.20 pm    Break        
02.50 pm    Session 2: Plant protein processing and applications
04.30 pm    Sum up
04.45 pm    End of conference and refreshment