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  5. Meat Alternative Proteins: Technology, Consumers and Consumption

Meat Alternative Proteins: Technology, Consumers and Consumption

FoodlineUCC, located within the Food Industry Training Unit (FITU), School of Food and Nutritional Sciences, University College Cork, in partnership with Taste 4 Success Skillnet, were delighted to host David Mendelsohn in this industry focused webinar, which too place on 8th June 2023.

This webinar focussed specifically on meat alternative proteins, introduced alternative proteins in general and explored the three main types in current use, as well as looking at some emerging technologies. We examined the state of the industry following the initial hype of the last several years and factors influencing consumer behaviour and consumption of alternative proteins today and into the future.

 

 

David MendelsohnSpeaker: David Mendelsohn holds a BSc. in Food Science from University of Limerick and a MSc. in Food Business Strategy from UCD Michael Smurfit Business School. David has spent 10 years in the food industry, primarily in new product development in meat science and functional ingredients, meat and alternative protein processing & manufacturing. David’s focus now is fully alternative proteins with Kepak as R&D Manager Alternative Proteins where he is exploring technical and commercial opportunities for the research, development, and growth of Alternative Proteins at Kepak. 

The webinar was followed by a live Question and Answer session. 

If you would like to view this webinar please contact foodlineUCC, email:  clairhoare@ucc.ie

Food Industry Training Unit

University College Cork , Western Road, Cork

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