Speaker

Talk Topic: Precision fermentation of dairy proteins

Julia Keppler studied Food Science at Kiel University in Germany where she also received her PhD and was a visiting post doc at INRAe in France afterwards. She is currently Associate Professor in the lab of Food Process Engineering at Wageningen University.

She has more than 11 years of experience as research group leader in the field of food protein functionality and over 99 peer-reviewed publications and holds multiple patents. She started in the Food Process Engineering lab at Wageningen University, the Netherlands 6 years ago with the focus on modifying the structure and functionality of food protein ingredients during processing. In that context, her group explores new food protein sources that range from plant-, single cell -, mussel-proteins, to (dairy) proteins obtained through precision fermentation; unravels their functionalities and delves into the intricate relationship between structure and function influenced by processing techniques. The overarching aim is to identify and create sustainable and functional ingredients for the future.

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