Protein quality evaluation and application

Protein quality is generally defined as the capacity of dietary protein sources to meet an individual’s amino acid requirements. The protein quality evaluation system considers the capacity of a protein source ingested at the level of the mean protein requirement, which can be assessed using the recommended Digestible Indispensable Amino Acid Score (DIAAS). In light of sustainability, protein quality received a lot of attention in the past years.

Organised by VLAG Graduate School, in co-operation with Human Nutrition and Health, Animal Nutrition Group, Food Quality and Design, Wageningen University and Research and the Graduate School WIAS

Mon 18 September 2023 until Wed 20 September 2023

Venue Wageningen Campus, Wageningen, the Netherlands