Generating Potent Lipids & Biomass to Enable the Perfect Texture & Authentic Taste of Plant-Based Meats
Time: 9:00 am
day: Conference Day Two
Details:
- Addressing unprecedented challenges in creating authentic meat aroma from plant-based alternatives due to changes in consumer preference and diets
- Highlighting the importance of lipids as precursors for the formation of species-specific meat aromas for thermal generation
- Harnessing fermentation, synthetic biology and extensive sensory analysis to produce tailored biomass and lipids
- Tackling challenges with cost of goods in developing commodity fats and oils through fermentation
