Quinten Steffens – Wageningen University & Research – click for more info
Use of a novel high throughput viscosity protocol to identify texturizing effects of ferments
Food producing companies are constantly looking for new functional ingredients. Rapid identification of ingredient functionality has therefore become increasingly important in food research. During my presentation I will give you an introduction to project ‘Cultured’, which aims to identify the texturizing effects of fermentation products. I will touch on several traditional methods used for viscosity analysis before introducing you to a Hamilton Star, a novel high-throughput viscometer, developed by Hamilton Company.
About Quinten Steffens
After obtaining the title of Master of Science in Food Technology at Wageningen University, Quinten Steffens wanted to stay involved in food research in Wageningen. He is now a junior scientist at Wageningen Food & Biobased Research. His main work activities are related to the protein transition in the human diet, aiming to replace protein from animal origin by proteins from vegetable origin in order to make food production more sustainable. He works with a variety of methods to achieve meat-like textures, such as the shear cell and 3d-food printing. Furthermore he has an interested Artificial Intelligence, Sports and Nutrition.