This webcast will provide current status of applications and research of plant proteins in food systems.

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Melanie Krawczyk

This webcast will provide current status of applications and research of plant proteins in food systems.

This webcast is organized by IFT's Food Chemistry Division. 

This webcast will provide an opportunity for attendees to engage with two food scientists with first-hand experiences regarding plant protein innovation in food systems.  

Upon completion of this webinar, attendees should be able to know: 
1) The desirable functionalities of plant protein in the food/beverage industry; 
2) The focused science and application studies of plant proteins in food and beverage; 
3) The factors impacting the technological properties and flavor profiles of plant proteins; 
4) The existing and alternative solutions to improve the functionality and mitigate the beany flavor of pulse proteins.