From Yeast to Function: Rheology and Thermal Analysis for Process Control

Alternative proteins derived from yeast cells and cell-wall fractions can be strongly affected by processing conditions. Steps such as milling can influence particle properties, consistency, functionality and performance in the final food application.

In this session, Prof. Dr.-Ing. Tomas Kurz from ProteinDistillery will show how rheological measurements and differential scanning calorimetry (DSC) can support quality control and guide process adaptations. Using practical examples from the food industry, he will illustrate how analytical data can make processing effects measurable and help compare raw and processed materials.

Learn how rheology and thermal analysis can support the optimization of protein ingredients, improve process understanding and enable more targeted collaboration with food manufacturers.

Our Special Guest:
Prof. Dr.-Ing. Tomas Kurz
Co-Founder
ProteinDistillery

Register now and see how analytical data can support robust processes and functional alternative protein ingredients.