Young Investigators Webinar "Product Development, Consumer Insights and Allergenicity"
Join the third webinar hosted by Giant Leaps' Young Investigators on November 13 at 11:00 CET.
Our early-career scientists will present their PhD work across multiple Giant Leaps work packages
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Topics
- Evaluation of rapeseed and legume proteins for milk alternatives
- Development of a vegan meat ball analogue with chickpea flour fermented with Pleurotus ostreatus. What factors led you to select fermented chickpea as the base ingredient for developing these vegan meatball analogues?
- What product attributes drive consumers' preferences for meat analogs
- The most promising protein sources for meat alternatives
- Allerginicity (specifically IgE-mediated food allergy) and the evaluation of IgE
cross-reactivity risk between major allergenic foods and alternative protein sources.
Speakers
Meet the early-career researchers presenting their work:
- Caner Caliskan, UCC. Caner has a background in food technology and beverage technology. He is currently pursuing a PhD focused on alternative protein ingredients for food applications.
- Nadia Allyon, IRTA. Graduated in Food Science and Technology, Nadia is currently in her third year of a PhD at IRTA, studying the effects of the solid-state fermentation process on the production of functional protein ingredients and novel food alternatives.
- Bruno Etter, ETH Zurich. Bruno graduated in Psychology and is currently in his final year of PhD, investigating consumers' acceptance of alternative proteins.
- Kirsten Pronk, ETH Zurich. Graduated in Nutrition and Health (BSc) and Food Technology (MSc), Kisten is currently in the final year of her PhD, focusing on consumer research to identify the barriers and drivers of the acceptance of a shift from animal to plant-based proteins in the diet.
- Yara Awad, INRAe. Yara graduated with a Doctorate in Pharmaceutical Practice and holds a Master’s degree in Toxicology. She is currently in her final year of a PhD focusing on the risk assessment of novel protein sources, specifically evaluating the risk of IgE cross-reactivity between major allergenic foods and alternative protein sources by developing a screening multiplex assay.
The webinar will be hosted on Teams. Participation is free but registration is mandatory.
