Soybean 360 is an international symposium organized by the Soybean Innovation Lab in partnership with AOCS. The symposium's vision is to share better practices and innovations with processors in Sub Saharan Africa and elsewhere, for efficient processing of food in the soybean value chain that meet DINES criteria: Delicious, Inexpensive, Nutritious, Environmentally and culturally sustainable, and Safe. Processors for both human and animal foods can benefit from the research and industry innovations, and networking opportunities available in this symposium. The symposium will occur November 30–December 11 from 8-11 a.m. CST (UTC-06/Chicago, USA). Registration is free for all, including nonmembers.
Leading up to the symposium, AOCS is spotlighting AOCS members participating in the event. This week we are featuring Dr. Alejandro Marangoni, an AOCS member since 1993. Dr. Marangoni has been very involved with the Edible Applications Technology Division as well as the Lipid Library and AOCS journals.
Read on to learn more about Dr. Marangoni's Soybean 360 presentation, the biggest problem he encountered in his most recent project, and how AOCS has contributed to his career.
Dr. Marangoni's Soybean 360 presentation
"Protein and Starch Interactions to Create Structure in Plant Based Foods" will be part of the session Innovations in Plant Protein Technology on Tuesday, December 8, 2020.
- Establish structural and mechanical requirements for plant-based meat analogues
- Outline the design principles for the manufacture of plant-based meat products
- Discuss technologies used for the manufacture of plant-based meat products.