6eme rencontre de la GI Proteins4Future

Please find the programme here

The following topics will be discussed:

Proteins need to be bioavailable. Depending on the source and the matrix bioavailbility is affected. In vitro tests are revealing new insights

How does processing effect protein accessibility? Results of processing oat protein are shown.

Proteins are often embedded in complex mixtures with other proteins - what interactions can be expected what does that mean in respect to application?

Once we know all about proteins and the different interactions - what about optimizing protein compositions by means of digital technologies (NutriOpt) ?