Cologne: 19.–22.03.2024 #AnugaFoodTec2024

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Deep Dive - Nachhaltige pflanzliche Protein- und Fermentationslösungen | Event on the Anuga FoodTec 2024

Deep Dive - Sustainable Plant Based Protein & Fermentation Solutions

from Anuga FoodTec in co-operation with the German Agricultural Society (DLG e.V.)
close open Dates and info
English with subtitle
Env.&Energy, Food Packaging, Science&Pion., Trends&Research
Anuga FoodTec in Kooperation mit DLG e.V.
Eschborner Landstrasse 122
60489 Frankfurt

The event

Back in trend: fermentation. The traditional production process is gaining attention due to the increasing interest of end consumers in sustainable food. Thus, vegetable protein sources can be improved in quality, ensuring better digestibility and providing a balanced diet through fermentation. There are a variety of technical options for initiating fermentation. Learn more about the potential uses of enzymes and microorganisms in the fermentation of plant-based foods during the presentations. 

Vegetable Protein Perspectives  -  Between Promise and Reality

Prof. Dr.  Hans-Jürgen Danneel, Professor for Organic Chemistry and Biochemistry, OWL University of Applied Sciences, Lemgo, Germany

Food Fermentations

Prof. Dr. Michael Gänzle, Professor and Canada Research Chair, University of Alberta, Edmonton, Canada


Prof. Dr. Sascha Rohn, Head of Department, Technical University of Berlin, Germany


Professor and Canada Research Chair

University of Alberta

Professor of Organic Chemistry and Biochemistry

OWL University of Applied Sciences and Arts