Lecture

Leniger Lecture 2017, Biorefinery for food

The Leniger Bruin Kühn Fund has organized on 11 May 2017 a lecture with the theme: "Biorefinery for Food". The Fund stimulates excellent education and innovative research in food technology and food safety.

Organised by University Fund Wageningen
Date

Thu 11 May 2017 14:30 to 17:00

Venue Orion, building number 103
Bronland 1
103
6708 WH
Wageningen
+31 (0) 317 48 87 77
Programme
14.30 hrs Wim Mulder Proteins for Food, Feed and Biobased Applications, Biorefining of protein containing biomass
15.00 hrs Angelica Tamayo Green leaf biorefining, towards functional food ingredients
15.30 hrs Break with tea & coffee
16.00 hrs Charis Galanakis Commercialized applications in food waste recovery
16.30 hrs Ronald Visschers 15 Years of biorefinery: Main learnings
17.00 hrs Drinks

The day was chaired by Remko Boom.
The main language of the lecture was English.

Summaries of the presentations 2017

Wim Mulder

Within the circular BioEconomy, and specifically, due to the increasing world population, protein containing biomass has to be efficiently used. By the biorefinery of biomass, a portfolio of human food and animal feed, but also biobased products ingredients are created. Depending on the type of crops and proteins, separation and further valorisation another interesting potential valorisation strategy. The aim of this presentation is to provide an overview of protein containing crops, types of proteins and their current applications, and market potentials for both food, feed and non-food/feed technical applications. This will be illustrated by the biorefinery of mico algae and seaweed.

Charis Galanakis

The commercialization of high added-value compounds recovery from food wastes deals with several issues such as laboratory research, scale-up problems, protection of intellectual properties, and development of market-destined applications. A collection of commercially available compounds recovered from food by-products is presented. Verification of market existing products matching with patented processes was conducted using patent applicant name in each case. However, this matching as well as production characteristics may not be correct in all cases, as most companies typically are secretive about their methods of production and respective data cannot be found in the literature. Despite the omnipresence of related studies and patented methodologies, the market existing products derived from food wastes are today rather limited.

There are many reasons for this, such as scale-up and commercialization problems, protection of intellectual properties, approval of products’ health claims, etc. All these aspects are discussed, wherein a proposal for the establishment of a new label (similar to organic foods) is introduced in order to reveal the potentiality of recovering valuable compounds from food wastes.

CV speakers 2017

Wim Mulder

Wim Mulder (M.S., University of Groningen) is a research scientist with a background in polymer chemistry. He has twenty years of experience in protein research. Recent research projects focus on biorefinery concepts, such as the isolation, characterization and valorisation of proteins in side streams of several industrial processes.

Charis Galanakis

Charis M. Galanakis is an interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry, and academia. His research targets mainly the separation and recovery of functional macro- and micromolecules from different food by-products, as well as their implementation as additives in food and other products. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of Food Waste Recovery Group of ISEKI Food Association (Vienna, Austria). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, and he has edited 6 books from Academic Press: Food Waste Recovery: Processing Technologies and Industrial Techniques (2015), Innovation Strategies in the Food Industry: Tools for implementation (2016) and Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques (2017), Olive Mill Waste: Recent advances for the Sustainable Management (2017), Handbook of Grape Processing By-Products: Sustainable Solutions (2017) and Handbook of Coffee Processing By-Products: Sustainable Applications (2017).

Previous Leniger Lectures