Future Proteins

Brijesh K Tiwari is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. He obtained his Master’s degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. He leads a team of 6 postdoctoral researchers/Research officers and 14 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation. Laura E. Healy is a PhD researcher at TEAGASC. She has a BSc in Natural Sciences from Trinity College Dublin and an MSc in Entomology from Harper Adams University. She began a PhD at TEAGASC in 2020 in Food Technology and is currently working on developing value-added food products from seaweed. Her previous experience includes working as chief scientific officer (CSO) for Ireland’s first insect-protein production plant, as well as running her own gut health company.

Section 1: Sources – Alternative Proteins from Land, Sea and Air 1. Traditional Protein sources 2. Protein from land – Cereals 3. Protein from land – Legumes and Pulses 4. Protein from land – Unconventional Plant Protein 5. Protein from land – Kingdom Fungi 6. Protein from seafoods 7. Protein from Seaweed Aquaculture 8. Protein from Microalgae and Duckweed 9. Protein from insects – a new biosphere of opportunity 10. Protein from microscopic sources – a realistic scalable solution?

Section 2: Production – novel technologies 11. Post-harvest strategies – efficiency and novel processes. Extending shelf life and reducing spoilage potential for minimizing food waste. 12. Novel extraction technologies 13. Analytical and purification techniques

Section 3: Applications 14. Meat-free products 15. Drink your protein - beverages and health drinks 16. Protein as a functional food ingredient 17. Protein for the nutraceutical and supplements market 18. The consumer – who is the target audience for alternative proteins?

Section 4: Sustainability and Legislation 19. Circular economy 20. Biorefinery 21. Legislation