Dr. Birgit Dekkers: Shear cell technology and plant-based protein

Seminar Series: The Science of Alt. Protein
Using shear cell technology to texturize plant protein
March 26th, 2020

Could shear cell technology lead the plant-based meat revolution? Dr. Birgit Dekkers presents the case for using shear cell technology to build whole muscle cuts of meat made from plants. Beginning with a technical overview of shear cell technology, the seminar culminates in a discussion of the challenges and opportunities posed by this novel manufacturing process. Dr. Dekkers also sheds light on under-explored questions in the plant-based meat space that she believes are deserving of deeper academic investigation by scientists and engineers.

Meet the speaker: After successfully defending her Ph.D. research with honors (Cum Laude) at Wageningen University and research on the shear cell technology and structuring of plant-proteins, Birgit Dekkers decided to pursue her work on the novel shear cell technology to transform fibrous structures into plant-based meat analogues with remarkable texture, taste, and appearance. Driven by a need to restore the balance between animal based and plant-based foods, she is dedicated to develop products that people want to have again and again.

Moderator: Amy Huang, University Innovation Specialist, The Good Food Institute

About The Good Food Institute:
The Good Food Institute is a global nonprofit building a sustainable, healthy, and just food system. Our scientists, entrepreneurs, lawyers, business analysts, and policy experts are harnessing the power of food innovation and markets to accelerate the transition of the world’s food system to plant-based and cultivated meat, eggs, and dairy.
Learn more about the organization at https://www.gfi.org
Sign up for updates about our work at https://bit.ly/2W93SSm

Want to join our good food community? Visit gfi.org/gfideas

GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts who together form an ecosystem creating alternatives to conventional animal products. Our community focuses on three categories of food technology: plant-based protein, using plants to biomimic conventional animal products; fermentation, growing microorganisms to produce food ingredients; and cellular agriculture, cultivating genuine animal meat directly from cells.

Видео Dr. Birgit Dekkers: Shear cell technology and plant-based protein канала The Good Food Institute