Alternative Protein: Driving a More Sustainable Food System

This interview-style webinar will delve into the intriguing world of alternative proteins and the crucial role that they play in advancing a more sustainable food system.

Explore a wide variety of alternative protein sources that are reshaping the food industry and providing sustainable solutions to global challenges.

Gain valuable insights into the future of alternative proteins, including exciting advancements and innovations on the horizon. Esteemed panelists will discuss current industry trends, as well as the challenges and opportunities that lie ahead.

Discover the significant role played by nitrogen/protein analyzers in the development and enhancement of alternative protein products. Learn how these state-of-the-art tools empower researchers and manufacturers to analyze protein content, thereby enabling the creation of more sustainable and nutritious food choices.

Don't miss out on this opportunity to expand your knowledge alongside industry experts and engage in a thought-provoking discussion regarding the future of alternative protein. View the on-demand webinar today.

About the Speakers

Jessica Mannix serves as an Application Chemist at Elementar Americas, where she oversees the Ronkonkoma Laboratory. In her role, Jessica conducts sample analysis, demonstrates instrument functionality, and develops methods for emerging markets.

Beyond the laboratory, she offers application support and expertise to customers and partners, facilitating their scientific endeavors. Jessica's primary focus centers on nitrogen analysis, and she collaborates extensively with the alternative protein sector to advance common objectives.

Dr. Lutz Grossmann has held the position of Assistant Professor in the Food Science Department at UMass Amherst since 2021. He earned his PhD in food science from the University of Hohenheim in Germany.   

Dr. Grossmann's research is dedicated to fostering a sustainable transition in the food system through comprehensive approaches aimed at increasing the consumption of plant and microbial protein-rich foods.  

His work involves integrating upstream and downstream processing technology with molecular, physicochemical, and engineering principles to create nutritious, sustainable, and flavorful food textures. He has received prestigious accolades, including the Nestlé Young Scientist Award (2019) and the Südwestmetall-Förderpreis (2020).  

Dr. Grossmann boasts a publication record of 51 peer-reviewed articles, authored two books, and holds an h-index of 17. His laboratory receives funding from entities such as the United States Department of Agriculture, The Foundation for Food and Agriculture, and The Good Food Institute.

Who Should Attend?

This event will be most beneficial for individuals in the following roles within crop production, food manufacturing companies, or food research institutions:

  • Chief Scientific Officer
  • Chief Development Officer
  • Chief Technology Officer
  • Chief Operating Officer
  • CEO/Founder/Managing Director
  • VP/Head/Director/Manager/Senior Manager
  • Head/Director of Discovery/Drug Product
  • Head/Director of Research
  • Lab Director/Lab Manager
  • Principal/Senior Scientist
  • Senior Researcher
  • Head of Chemistry/Biology
  • R&D Director/Manager
  • Lab Technician
  • Food QM/QC Manager
  • Food Scientist
  • Food Chemist
  • Research Associate 

What You Will Learn

Participants will receive an introduction to:

  • Upcoming developments in alternative proteins, which include plant-based, fermented, and cultured varieties, and their role in promoting a more sustainable food system.
  • The primary challenges confronting the industry and the advanced technologies and innovations aimed at addressing these obstacles.
  • Cost-effective and eco-friendly methods for determining nitrogen and protein levels.

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