Almond Protein Extractability and Utilization in a Plant-forward World: An upcoming #AOCSWebinar

New plant-forward ingredients are increasingly in demand, creating opportunities for technologies that extract protein.  This webinar will provide attendees an overview of the latest research on protein extraction methods, a better understanding of almond protein qualities and a culinary demonstration by Chef Christine Farkas where she will show almond protein in action. 

Register for this webinar, which will occur on November 19, 2020 at 10 a.m. CST (UTC–06/Chicago, USA).

From this webinar, attendees will gain a better understanding of: 

• Almond protein nutrition profile, including the fat profile of almonds 
• Current almond protein technologies and the functional properties of the almond protein powders that can be ideal for solubility and digestibility
• Present research and processes in protein extraction, including utilizing enzymes to help extract almond protein
• Practical and functional applications of almond protein powder (defatted almond flour) in two culinary examples 

Meet the presenters

Swati Kalgaonkar, Ph.D., Associate Director, Nutrition Research Program for the Almond Board of California (ABC): Dr. Swati Kalgaonkar’s primary focus is on oversight of ABC-contracted and management nutrition research, public policy analysis and synthesis. Her role at ABC also involves helping to identify research needs and knowledge gaps related to almond health benefits and communicating research results/progress to global audiences.

Guangwei Huang, M.S., Associate Director of Food Research & Technology for the Almond Board of California: For the last 18 years, Guangwei has worked at the Almond Board of California (ABC) in various roles, most recently as Associate Director (Food Research & Technology), and previously as Principal Scientist, Senior Technical Manager and Technical Manager. Guangwei manages ABC’s almond quality, safety and processing technology, and co-product utilization research projects, and he conducts trade education events and food professional outreach activities. 

Juliana M.L.N. de Moura Bell, Ph.D., Departments of Food Science and Technology and Biological and Agricultural Engineering, University of California, Davis: Dr. de Moura Bell’s research includes the development and application of environmentally friendly technologies to replace the incumbent technology for extracting and fractionating of major food components such as oil, protein and carbohydrates. Her goal is to develop structure/function-based processes to produce foods that will improve human health, with the translation of these processes into the industrial realm being her work’s ultimate goal. Specifically, she is interested in bio-processing techniques such as enzyme-assisted aqueous extraction, fermentation and less harsh techniques like supercritical and subcritical extractions. 

Chef Christine Farkas, Founder and Chef at IHeartFood Consulting: Christine Farkas is the Chef and Founder of IHeartFood Consulting. Christine is a skilled Food Innovator, Research Chef and Holistic Nutritionist with extensive research and development, culinary and nutrition-driven experience across Canada and the United States. Her work focuses on recipe and product development, hands-on culinary workshops and presentations and trendspotting through local and global travel. Her background includes working with food companies and commodity groups to create innovative food products and menus to nourish and create market growth, sustainably. Much of her work is linked to farmers and the food in which they grow, as well as having a deep connection to ingredient sources.

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