DisplayTitle

​​​​Performance of Plant-Based Ingredients​ Sponsored by PerkinElmer

Price: Free for all attendees

Webinar Summary

Plant-based and animal-free foods are some of the most exciting areas in the food industry, but these foods are challenging to develop and manufacture. This webinar will discuss some of the measurement challenges related to starch and protein performance using rheological data from these ingredient categories, and will include topical case studies and research 

What You Will Learn

The objective of this webinar is to discuss natural and induced ingredient variability, explore importance of performance/rheological testing and provide an overview of the tools for performance characterization.​

About the Presenters

​ Wes Shadow Global Market & Portfolio Mana​ger, Grain PerkinElmer Wes is the Global Market and Portfolio Manager for grain for PerkinElmer. He has been involved in grain and food testing for over 30 years.​​

​ Charlie Kauffman Senior Field Scientist PerkinElmer Charlie is a Senior Field Application Specialist for PerkinElmer. He is one of the world’s recognized authorities regarding ingredient performance analysis.

​ Dr. Yongfeng Ai Associate Professor University of Saskatchewan Dr. Ai is an Associate Professor at t​​he University of Saskatchewan in the Food and Bioproduct Sciences Department. His research areas include carbohydrate chemistry, nutrition, crop quality, extrusion, and utilizatio