2014 Protein Trends & Technology Seminar
Presentation: Emerging Protein Ingredients: Processes & Properties
Speaker: Nienke Lindeboom, PhD, Senior Scientist/ Project Leader, POS Bio-Sciences
Nienke Lindeboom has a broad expertise in the production and characterization of proteins, oil, bioactives and polysaccharides, including starches and soluble/non-soluble fibres, from different feed stocks to be used in food, pharmaceuticals, cosmetics, feed and industrial applications. Within POS she is responsible for the development of new laboratory and pilot scale processes. She is also responsible for POS’s in-house novel protein research group and has developed processes to produce protein concentrates and isolates from a wide variety of starting materials.
Nienke obtained a M.Sc. in Food Technology and Business from Wageningen University in The Netherlands. She received her Ph.D. in Applied Microbiology and Food Science from the University of Saskatchewan, Canada where she studies the processing of novel crops and their complete utilization. Prior to joining POS in spring 2009, worked for Agriculture and Agri-Food Canada as well as in industry.
About POS Bio-Sciences [Company Now Keyleaf]
POS Bio-Sciences is a confidential, applied research facility specializing in Contract Research, Toll Processing, and Analytical Services. Our focus is assisting clients to develop bioprocessing solutions for industries such as food and ingredients, nutraceuticals, pharmaceuticals, cosmetics, pet food, industrial bioproducts, ag biotech and more. Eventually it is about bringing ideas through piloting to production. POS does this using its very practical expertise and resources for extraction, fractionation, modification and purification. Our facility includes 11 laboratories and 5 large pilot plant processing areas in a HACCP and GMP-compliant environment. This makes it possible to go all the way from concept to commercialization.
2014 Protein Trends & Technologies Seminar Presentation Description:
Emerging Protein Ingredients: Processes and Properties
Research into novel sources of protein is producing a wide array of functional, cost-effective ingredients. The commercialization of primarily plant-based protein ingredients such as pea to potato and algal to rice offers formulation possibilities that may not have been available in the past. This presentation takes an objective overview of new protein categories entering the marketplace. Insights into their properties and relevant processing will be presented.
