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SUMMARY:IMX Seminar Series - Engineering Food for All
DTSTART:20241007T131500
DTEND:20241007T141500
DTSTAMP:20260921T204406Z
UID:2bc99b4631c088a9249fe9a5037a6a769a0555719e513b3751b6aad4
CATEGORIES:Conferences - Seminars
DESCRIPTION:Prof. Christoph Hartmann\, Nestlé & Technische Universität B
 erlin\nThe food system faces global socio-economic challenges. Population 
 growth\, environ­mental pollution\, climate change and water scarcity put
  pressure on the agro-food system globally and hence food security and acc
 ess to nutrient dense food for all are at risk [[i]\, [ii]].\n\nIf larger 
 parts of the global population shift towards plant-based nutrition\, the e
 nvironmental footprint of food and agricultural production will shrink sig
 nificantly\, and public health concerns will reduce. However\, this pathwa
 y is only viable if consumers accept and can afford healthy plant-based di
 ets on the longer term.\n\nWe present challenges related to the sensory un
 pleasantness of high-protein plant-based nutrition solutions. From the int
 eraction between food and the human perception physiology\, we engineer ba
 ck to product processing\, formulation [[iii]].\n\nWe also highlight chall
 enges from a process engineering point of view of such formats based on ye
 t not fully characterized and mastered ingredients\, when produced on esta
 blished processing unit operations.\n\nWhile established processing and ma
 nufacturing operations are key for affordability and deployment of product
 s at large scale\, the food engineering domain requires innovation. Hence\
 , we present two novel pathways for product formulation and processing:\nW
 e illustrate challenges and progress made for the use of gas hydrates as a
  means concentrate liquid foods as an alternative to thermal concentration
  which requires high inputs of thermal energy and induces alterations in a
 n otherwise native protein structure [[iv]].\n\nBeyond this we see signifi
 cant potential in “search driven” discovery approaches\, which still r
 equire development\, as their degree of automation is low\, the batch size
  of each trial is big\, and analytical methods are slow\, as will be shown
  in our contribution [[v]\, [vi]].\n\nThe use of robotics\, high-throughpu
 t assays\, artificial intelligence will significantly accelerate this appr
 oach and open new opportunities for discovery and development of new nutri
 ent-rich and affordable products.\n\n[i] World Economic Forum: Meat: the 
 Future series\, Alternative Proteins\, 2019\n[ii] World Economic Forum: I
 nnovation with a Purpose: The role of technology innovation in acceleratin
 g food systems transformation\, 2018\n[iii] Assad-Bustillos M.\, Cázares
 -Godoy A.\, Devezeaux de Lavergne M.\, Hartmann C.\, Schmitt C.\, Windhab 
 E.\, Assessment of the interactions between pea and salivary proteins and 
 their possible role in astringency perception\, Innovative Food Science an
 d Emerging Technologies\, Volume 83\, January 2023\, 103290\n[iv] Sutter 
 R M\, Meunier V\, Ruiz S\, Doebelin J\, Milo M\, Rauh C\, Hartmann C: Proc
 ess-Controlled Gas Hydrate Formation in Coffee Solutions for the Applicati
 on of Cold Concentration\, Innovative Food Science and Emerging Technologi
 es\, Volume 96\, August 2024\, 103748\n[v] Becker D\, Schmitt C\, Bovetto
  L\, Rauh C\, McHardy C\, Hartmann C\, Optimization of complex food formul
 ations using robotics and active learning\, Innovative Food Science and Em
 erging Technologies\, Volume 83\, January 2023\, 103232\n[vi] D'Oria G\; 
 Bredie W. L. P.\; Hartmann C.\; Limbach H. J. \; Gunes D. Z.\, Ahrné L. D
 esigning gel coatings for oral soft perception of fiber particles\, Food H
 ydrocolloids\, 2024\n\nBio: Christoph holds a degree in mechanical enginee
 ring and a PhD in Computational Fluid Dynamics. After his PhD studies\, he
  worked in the automotive industry developing computational mechanics meth
 ods for car-crash and occupant safety simulation. In 1998 he started at Te
 chnische Universität München\, where he pioneered computational engineer
 ing methods in food processing\, biomechanics and life sciences. He was ap
 pointed Associate Professor at Technische Universität München in 2004\, 
 and full professor at the German University in Cairo in 2005.\n\nChristoph
  joined Nestlé in 2006\, doing research on the biophysics of in-mouth foo
 d breakdown. From 2012\, he set up the Nestlé Food Safety Institute in Be
 ijing\, and\, in 2016\, took over the Consumer Science department in Nestl
 é Research. Since October 2018\, Christoph leads Academic Alliances and E
 xpertise Development. He has global responsibility for strategic academic 
 partnerships\, internal expert networks\, and subject matter expert career
  development.\n\nIn Nov 2019\, he was appointed Honorary Professor for Foo
 d Process Engineering at the Institute of Food Technology and Food Chemist
 ry of Technische Universität Berlin. In this role\, Christoph is active a
 s lecturer and scientist and pursues own research projects in the area of 
 food materials and digitalization.\n 
LOCATION:MXF 1 https://plan.epfl.ch/?room==MXF%201
STATUS:CONFIRMED
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