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BEGIN:VEVENT
UID:20250510T223639EDT-74513hpcr2@132.216.98.100
DTSTAMP:20250511T023639Z
DESCRIPTION:Conference and webinar organized by ɬÀï·¬'s Consort
 ium for Research\, Innovation\, and Transformation of Agri-Food (RITA)\n\n
 International guest speaker: Dr. Christophe Blecker\, Université de Liège\
 , Gembloux Agro-Bio Tech\n\n***Hybrid format: in-person and online***\n\nT
 he presentation will be given in French. However\, participants may intera
 ct and submit questions in English. The event is open to food industry pro
 fessionals\, students and the research community. The link for the virtual
  broadcast on Zoom and other information will be sent to those who registe
 r through the link below.\n\n \n\nRegistration required\n\n \n\nAbstract\n
 \nExpanding the range of current protein ingredients can be achieved by ex
 ploring new sources\, modifying existing proteins and using advanced fract
 ionation and production technologies.\n\nOnce current and potential protei
 n sources have been outlined\, the seminar will look at the various modifi
 cation options available to improve the techno-functional properties of th
 ese proteins. These modifications will include chemical\, enzymatic and ph
 ysical approaches. Particular attention will be paid to physical treatment
 s\, with emphasis on microfluidization. The impact of this high-dynamic-pr
 essure technology on protein structure will be analyzed in greater detail\
 , including surface properties and allergenicity.\n
DTSTART:20240502T140000Z
DTEND:20240502T160000Z
LOCATION:Centennial Centre CC-150\, Centre du centenaire\, CA\, QC\, St Ann
 e de Bellevue\, H9X 3V9\, 21 111\, chemin Lakeshore
SUMMARY:(re)FORMULATION - How can we expand the range of available protein 
 ingredients?
URL:/consortium-rita/channels/event/reformulation-how-
 can-we-expand-range-available-protein-ingredients-356605
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