Presentation: Emerging Protein Technologies for Formulation Solutions
Speaker: Dr. Edward Sliwinski, head of the Protein Centre, NIZO food research
Dr. Edward Sliwinski obtained his PhD at Wageningen University, The Netherlands, in the field of physics and physical chemistry of foods. In 1998, he joined Wageningen University as an associate professor in dairy technology. In 2003 he moved to Numico Research, where he has held positions of increasing responsibility in the area of dairy proteins in specialized nutrition. In 2012 he joined NIZO food research as a senior scientist. The emphasis of the research is on milk proteins, protein aggregation and denaturation, milk protein hydrolysates and the functional properties of these proteins in food products. He is (co)-inventor of more than 10 patent applications. Currently Edward is senior scientist in the Flavour & Texture department at NIZO food research and leads the NIZO Protein Centre.
2013 Protein Trends & Technologies Seminar Presentation Description:
Emerging Protein Technologies for Formulation Solutions
New foods and beverages must meet ever-changing consumer needs from clean-label and vegetarian to reduced-fat and exercise recovery. At the same time, the functionality, taste and hedonistic value of these foods must be retained. Proteins are very versatile. Emerging protein technologies as well as new understandings in protein functionality mean a variety of these food challenges can be addressed in creative new ways. This presentation will provide examples of how changes in the processing and restructuring of proteins and improvements in protein functionality allow these multi-purpose ingredients to replace other functional ingredients in order to meet product development and marketing needs. The use of both dairy and non-dairy proteins will be discussed.