Hybrid foods combine plant-derived ingredients with products of cellular agriculture to address persistent sensory, nutritional, and functional limitations of current alternative proteins. This seminar, given by Professor Nesli Sozer of VTT Technical Research Centre of Finland, will give an overview of hybrid food design from a technological perspective, focusing on how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products.
Source: Webinar Registration – Zoom