Dr. Julia Keppler: Functionality-driven processing – Shaping tomorrow's proteins

Описание: Seminar Series: The Science of Alt. Protein
Functionality-driven processing – Shaping tomorrow's proteins
Dr. Julia Keppler, Wageningen University
March 10, 2025

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Proteins can be seen as the most important structural and functional components of food, which are also predominantly viewed positively by consumers. However, alternative protein sources often lack the range of functions expected of animal proteins.

Join Dr. Julia Keppler of Wageningen University to discover nature-inspired examples of how the (technical) functionality of protein ingredients can be tailored to suit the intended target application.

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Meet the speaker:

Julia Keppler is an associate professor in the Food Process Engineering Group at Wageningen University, the Netherlands, with more than 11 years of experience in the field of food protein functionality, 99 peer-reviewed publications, and holds multiple patents.

Dr Keppler´s research group focuses on tuning the structure and functionality of food protein ingredients during processing. The group explores new food protein sources, (e.g., plant-, single cell -, mussel-proteins, or proteins obtained through precision fermentation), unravels their functionalities, and delves into the intricate relationship between structure and function influenced by processing techniques.

Moderator:
Amy Huang, Senior Associate Director of Scientific Ecosystems, The Good Food Institute

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About The Good Food Institute:
The Good Food Institute (GFI) is a 501(c)(3) nonprofit working internationally to make alternative proteins like plant-based and cultivated meat delicious, affordable, and accessible. GFI advances open-access research, mobilizes resources and talent, and empowers partners across the food system to create a sustainable, secure, and just protein supply.

Learn more at https://gfi.org/​

Want to join our good food community? Visit https://gfi.org/community/​
GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts who are driving alternative protein innovation. Each month, we host two online seminars with leading science and business experts from around the world. In addition to our seminars, networking events, and community Slack, we also have a monthly newsletter that shares timely opportunities and developments in the good food world.