Food Biotransformation21 November 2019 21 November 2019
Venue Moorepark, Fermoy, Co Cork
Teagasc are happy to announce the following line up of speakers for the forthcoming Food Innovation Gateways event – Food Biotransformation: Biological Processes for Sustainable & Novel Food / Beverage Development.
09:00: Registration, Tea & Coffee
09:30: Welcome with Dr. Kieran Kilcawley, Teagasc – Introductions with Professor Gerry Boyle, Director of Teagasc
09:45: Dr. Maxine Roman and Dr. Jon Wiese, Kraft Heinz, USA – Food bioconversion for the production of value added products
10:20: Prof. Lene Lange, ex-Technical University of Denmark – The application of biotransformation systems for the food industry
10:45: Dr. Brian Gibson, VTT, Finland – Fermentation with yeast for alcohol production
11:10: Tea & Coffee and Viewing of Exhibits
11:40: Prof. Konstantinos Gkatzionis, University of the Aegean, Greece – Flavour formation in fermented foods
12:05: Mr. Patrick Barrett, Department of Agriculture – Funding opportunities for Research and Innovation in the Agri-Food Sector
12:30: Mr. Bill Morrissey, Glanbia – Biotransformation of waste streams to generate value added products
12:55: Lunch, Viewing of Exhibits & Tour of Moorepark Technology Ltd.
The forthcoming Food Innovation Gateways event will showcase some of the latest techniques for Food Biotransformation. Food Biotransformation uses natural biological processes to develop/modify/augment specific characteristics within a food to enhance; functionality, flavour, colour, texture, shelf life or health. As an added advantage such processes are seen as more consumer and legislation friendly, and they can add value by utilising food waste streams.
A panel of leading industry and academic experts will discuss:
- The future application of biotransformation systems for the food industry
- Flavour generation by microbes and enzymes
- Alcohol fermentation with yeast
- The biotransformation of waste streams
- Biotransformation within food-for-health
Registration: Click here