Bridge2Food Europe 2024

4–6 Jun 2024 | The Hague, Netherlands

Myriam Loeffler

Assistent Professor

KU Leuven Campus Gent - MTSP

Gent, Belgium

25 profile visitsSpeaker

About me

Since 2021, I am Professor (tenure track) in the Meat Technology & Science of Protein-Rich Foods (MTSP) research group at KU Leuven; Campus Gent. I conduct research in the field of process technology for innovative protein-rich foods with a strong focus on the potential of fermentation for the production of meat products and vegetarian/vegan meat and dairy alternatives, addressing challenges related to texture, taste, appearance, nutritional quality and safety.

Social media

Speaker sessions (1)

Tuesday, 4 June 2024

09:30 - 09:55

Fermentation in the Production of Plant-Based Meat and Dairy Analogues: Potential and Challenges

Fermentation enhances plant-based meat and dairy alternatives by improving texture and flavour using starter cultures. Despite challenges, applying traditional fermentation techniques is crucial for quality enhancement.