Lezing 'Meet the Expert - Insect Processing and Lipid Innovation in Future Food'
- Voor wie
- Alumni , Medewerkers , Privépersonen , Studenten
- Wanneer
- 17-06-2025 van 13:00 tot 15:30
- Waar
- Auditorium E5, Campus Coupure, Coupure Links 653, 9000 Ghent
- Voertaal
- Engels
- Door wie
- Department of Food Technology, Safety and Health - Faculty of Bioscience Engineering
- Contact
- an.li@ugent.be
Explore insect processing and lipid innovation with expert speakers shaping the future of sustainable and functional food.
This mini-symposium, organized in the framework of a PhD defense, brings together academic and industry experts to share insights on insect processing and lipid innovation in the context of future food systems.
- Prof Dries Vandeweyer (KU Leuven) will discuss microbiological safety and stability in insect processing chains.
- Prof Maryia Mishyna (Wageningen University & Research) will present opportunities for the processing, structuring, and application of insect-based food ingredients.
- Dr. Daylan Tzompa-Sosa (Puratos NV) will offer an industry perspective on the role of fats and lipids in food innovation.
The event will conclude with Q&A sessions after each talk and is designed to encourage interaction and open discussion among participants.
The session is open to PhD students, researchers, and staff with an interest in sustainable food systems, functional ingredients, and novel processing technologies.