In this podcast Peter de Jong, ISPT’s specialist on food and agriculture, talks to NIZO Food Research Division Manager Food René Floris. They talk about the protein transition by looking at the role of processing in protein functionality.
In a series of pocasts NIZO looked at alternative protein options available and how to choose the right one for your new product. Having chosen the right one, the challenge turns to ensuring you can maintain the desired functionality of that protein during processing and deliver the associated benefits to your customers.
In this podcast Peter de Jong, who also works as Principal Scientist Processing at NIZO – puts the role of processing in protein functionality under the microscope.
About Peter de Jong
Peter de Jong is ISPT’s specialist on sustainable food and agriculture. He is also professor in dairy process technology at Van Hall Larenstein University of Applied Sciences.
