TECHNOLOGICAL AND NUTRITIONAL REFORMULATION OF MEAT AND OTHER PLANT BASED ANALOGUES

Andrea Bresciani 
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente -

March 20, 2024 (10:00-11:00)
Webinar Link: https://teams.microsoft.com/l/meetup-join/19:meeting_MjBlZjkxYmItOWQ5Ni00NjQzLWIzOTktNzQxNDYwYWEyYzAz@thread.v2/0?context={"Tid":"34c64e9f-d27f-4edd-a1f0-1397f0c84f94","Oid":"3bd84f77-18e6-4873-abd2-0f9c95cea55a"}

Abstract: Shifting diets from animal-based to plant-based diets has been proposed as a strategy to lower the environmental impact of our food system, thus addressing the United Nations sustainable development goals. In this context, hundreds of plant-based products have been developed and launched on the market in recent years to replace/imitate their beef counterpart. Within the OnFoods project, the main activity of the study is the reformulation of plant-based products (i.e., meat and dairy analogues). At the same time, the set-up of processing conditions for enhancing the quality of plant-based products is explored

Author's Info: https://www.unimi.it/it/ugov/person/andrea-bresciani