Скачать с ютуб Dr. Volker Lammers: From prototype to production – scalable technologies for protein texturization в хорошем качестве

Dr. Volker Lammers: From prototype to production – scalable technologies for protein texturization

Seminar Series: The Science of Alt. Protein From prototype to production – scalable technologies for protein texturization Dr. Volker Lammers, German Institute of Food Technologies May 16, 2024 ++++++++++++++++++++++++++++++++++++++++++++++ The texture and taste of plant-based meat alternatives are key attributes for consumers’ acceptance. Additionally, a high level of manufacturing efficiency is required to make products affordable and successful in the long term. The transfer from prototyping to production scale is often recognized as a major challenge. Particularly, high-capacity solutions for the texturization of plant proteins using high moisture extrusion have long been considered a bottleneck. This talk focuses on a step-by-step approach to the development and process design of meat analogues. Robust extruder solutions at throughput rates of up to one metric ton per hour are presented. Furthermore, industrial-scale methods downstream of the extruder are illustrated, including cutting, shaping, and marinating. Tasty examples of successful implementation are also provided. ++++++++++++++++++++++++++++++++++++++++++++++ Meet the speaker: Dr. Volker Lammers is a food engineer with a focus on the development and implementation of innovative technologies for the sustainable production of high-quality foods. He studied Food Technology and Biotechnology at the TU Munich and completed his master's course in 2011. Between 2012 and 2016, Volker worked as a research assistant at ETH Zurich, where he received his Ph.D. at the Laboratory of Food Process Engineering. In 2016, he joined the German Institute of Food Technologies (DIL e.V.) and currently leads the Process Engineering Department. The group focuses on industry-ready solutions in the field of extrusion, 3D printing, and other texturization technologies for plant proteins. Moderator: Amy Huang, Associate Director of Scientific Ecosystems, The Good Food Institute ++++++++++++++++++++++++++++++++++++++++++++++ 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.