Myriam Loeffler
Assistent Professor
KU Leuven Campus Gent - MTSP
Gent, Belgium
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.
My organisation
.Expertise of MTSP:
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.