NIZO TALKS FOOD AND HEALTH
Health & Wellness Podcasts
The use of alternative proteins in food is a major trend in the food industry as feeding the world and sustainability are major drivers for food ingredient and food producers. NIZO focuses on relevant aspects of technologies that enable this transition namely: protein technology, processing technologies, food grade fermentation technologies and the health aspects.
Location:
United States
Genres:
Health & Wellness Podcasts
Description:
The use of alternative proteins in food is a major trend in the food industry as feeding the world and sustainability are major drivers for food ingredient and food producers. NIZO focuses on relevant aspects of technologies that enable this transition namely: protein technology, processing technologies, food grade fermentation technologies and the health aspects.
Language:
English
Spore-forming bacteria as probiotics
Duración:00:07:47
Precision fermentation – Making the case for ‘animal protein without the animal’
Duración:00:08:13
Dietary fibre and gut fermentation
Duración:00:11:21
Preventing bacterial toxins in food products
Duración:00:09:47
Beyond sustainability: the nutritional and health benefits of microbial biomass
Duración:00:12:41
Sustainable fractionation and the future of food
Duración:00:09:29
Designing products with health benefits
Duración:00:10:49
The probiotics journey, how to navigate the new opportunities and challenges
Duración:00:09:42
Reducing food waste trough microbial quality control
Duración:00:10:29
From biomass to high-value food product: fermented non-meat proteins
Duración:00:08:06
Meeting consumer expectations for “reduced” food products
Duración:00:10:09
Scaling up plant protein production processes
Duración:00:11:15
Food components, gut microbiota and sleep
Duración:00:10:54
How computer modelling can enhance food production
Duración:00:12:07
Safety challenges for plant-based foods
Duración:00:10:39
Building a case for health benefits, with human clinical trials
Duración:00:14:49
Processing makes the difference in protein functionality
Duración:00:10:23
Using fermentation to build flavour, health benefits and shelf-life into dairy and plant-based foods
Duración:00:09:40
Pathogen and spoiler control: Integral part of dairy and plant-based product development
Duración:00:09:43
In vitro models and the search for health benefit substantiation
Duración:00:10:33