NIZO TALKS FOOD AND HEALTH

Por: NIZO Food Research
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.
22 episodios disponibles

Latest episodes of the podcast NIZO TALKS FOOD AND HEALTH

Spore-forming bacteria as probiotics 07/12/2022
Precision fermentation – Making the case for ‘animal protein without the animal’ 23/11/2022
Dietary fibre and gut fermentation 09/11/2022
Preventing bacterial toxins in food products 26/10/2022
Beyond sustainability: the nutritional and health benefits of microbial biomass 28/09/2022
Sustainable fractionation and the future of food 14/09/2022
Designing products with health benefits 29/06/2022
The probiotics journey, how to navigate the new opportunities and challenges 15/06/2022
Reducing food waste trough microbial quality control 01/06/2022
From biomass to high-value food product: fermented non-meat proteins 18/05/2022
Meeting consumer expectations for “reduced” food products 04/05/2022
Scaling up plant protein production processes 20/04/2022
Food components, gut microbiota and sleep 22/03/2022
How computer modelling can enhance food production 09/03/2022
Safety challenges for plant-based foods 23/02/2022
Building a case for health benefits, with human clinical trials 09/02/2022
Processing makes the difference in protein functionality 26/01/2022
Using fermentation to build flavour, health benefits and shelf-life into dairy and plant-based foods 12/01/2022
Pathogen and spoiler control: Integral part of dairy and plant-based product development 28/12/2021
In vitro models and the search for health benefit substantiation 07/12/2021
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