Alternative (but not only) food proteins: results and perspectives

Federico Casanova, Ph. D.,  Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.

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Résumé de la conférence :

In order to mitigate the risks of climate change caused by traditional agriculture and livestock production, there has been an increase in the sustainable solutions in food processing for the extraction and functionalization of interest molecules from food waste and food by-products. In specific, there is a growing interest search for new sustainable protein sources. In our Group, we investigate on how green approaches i.e. ohmic-heating, ultrasound treatment, and pulsed electric field, could be used as an add-on-step to increase the yield of extraction and reduce the employment of organic solvents. In addition, we investigate the possible alternative way to tailor specific colloidal properties of these extracted macromolecules. The knowledge generated during the last months and the future perspectives on alternative (but not only) food proteins will be presented and discussed.

Biographie du conférencier :

Federico Casanova completed his Ph.D. in 2017 in food science between the Federal University of Viçosa (Viçosa, Brazil) and INRAe-STLO (Rennes, France). After his Ph.D., he worked for 1.5 years as a Junior Project Leader at Nestlé Purina North America in the development of food solid foam based on starch and vegetal protein. In 2018 he moved to Denmark Technical University (DTU) in Food Production Engineering Group (National Food Institute) as a Postdoctoral Researcher. In 2021 he became Assistant Professor (with Tenure Track)  in Food Engineering in the same Group.

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