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SUMMARY:The Science of Alt Protein: Bridging functionality gaps through hybrid food design - June 25 - online
UID:https://cultivated-meat.maubon.com/2026/06/10/the-science-of-alt-protein-bridging-functionality-gaps-through-hybrid-food-design-june-25-online/
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DTSTAMP:20260625
DTSTART;TZID=Europe/Paris:20260625
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DESCRIPTION: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
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