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
Duration:00:07:47
Precision fermentation – Making the case for ‘animal protein without the animal’
Duration:00:08:13
Dietary fibre and gut fermentation
Duration:00:11:21
Preventing bacterial toxins in food products
Duration:00:09:47
Beyond sustainability: the nutritional and health benefits of microbial biomass
Duration:00:12:41
Sustainable fractionation and the future of food
Duration:00:09:29
Designing products with health benefits
Duration:00:10:49
The probiotics journey, how to navigate the new opportunities and challenges
Duration:00:09:42
Reducing food waste trough microbial quality control
Duration:00:10:29
From biomass to high-value food product: fermented non-meat proteins
Duration:00:08:06
Meeting consumer expectations for “reduced” food products
Duration:00:10:09
Scaling up plant protein production processes
Duration:00:11:15
Food components, gut microbiota and sleep
Duration:00:10:54
How computer modelling can enhance food production
Duration:00:12:07
Safety challenges for plant-based foods
Duration:00:10:39
Building a case for health benefits, with human clinical trials
Duration:00:14:49
Processing makes the difference in protein functionality
Duration:00:10:23
Using fermentation to build flavour, health benefits and shelf-life into dairy and plant-based foods
Duration:00:09:40
Pathogen and spoiler control: Integral part of dairy and plant-based product development
Duration:00:09:43
In vitro models and the search for health benefit substantiation
Duration:00:10:33