Alternative proteins are representing a large trend globally. Linda Pravinata from Quorn Foods will share current status on mycoproteins processing for alternative meat products and Harini Venkataraman explores the emerging cultivated meats field including the processing and the current regulatory landscape.
Linda Pravinata, Lead Innovation Scientist, Quorn Foods
Linda recently joined Quorn Foods in 2021 as Lead Innovation Scientist with research interests in innovative biomaterial development and food structure from fungal mycelium. Prior to Quorn, Linda had an international career track spanned from industry to academia as a Scientist at PepsiCo R&D in Texas and teaching roles at universities in Indonesia and UK. During her teaching tenure at University of Leeds School of Food Science and Nutrition, Linda also held an international fellowship (2018-2021) from the Royal Academy of Engineering for Newton Fund project in collaboration with rice farmers in Thailand and academics in Mahasarakham University. She was also a Michael Beverley Innovation Fellow awarded in 2020 for innovation in the development of value-added materials derived from fermented products.
Harini Venkataraman, Associate Research Director, Lux Research
Harini is an Associate Research Director and Team Captain on the Consumer Packaged Goods (CPG) team at Lux Research. In this role, she provides strategic advice to shape the innovation journey of Lux's clients, evaluating opportunities for several technology topics across the CPG value chain, ranging from sustainable ingredient production to microbiome modulation. She also guides the research priorities of the CPG team, working closely with a group of subject-matter experts.
Before joining Lux, Harini worked as a Senior Associate Scientist at DSM Food Specialties, the Netherlands, focusing on R&D activities in the areas of brewing enzymes, food processing enzymes, and nutraceuticals. She also has experience working on projects related to regulatory affairs and toxicology. Harini holds a Ph.D. in Biotechnology from Vrije University, Amsterdam, specializing in engineering bacterial enzymes for food, flavor, and pharma applications. She has authored multiple publications in peer-reviewed journals and established successful academic and industrial collaborations.
The material presented in this webinar has not been peer-reviewed. Any opinions are the presenters' own and do not necessarily represent those of IChemE or the Food & Drink Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.
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