Food Cluster Webinar: Fermentation of mushroom waste to produce Umami extract

Description:  Fermentation of mushroom waste to produce Umami extract

This project aims to extract umami flavor from mushroom waste. Umami is a savory taste commonly associated with Mono Sodium Glutamate. The extracted flavor can be used as a natural flavor enhancer in various food products. The project involves identifying flavor compounds, developing an extraction method, and evaluating the sensory properties of the extracted concentrate. Additionally, it will assess the economic feasibility of the process and explore potential applications in the food industry. By effectively utilizing mushroom waste, this project contributes to a more sustainable and environmentally friendly food system.

Our Speaker:  Raj Verma, Research Scientist

Bio: Raj Verma is a Research Scientist at The Food Development Group, bringing over 24 years of expertise in the Food Industry. Holding an MSc and Ph.D. in Dairy Technology, Raj specializes in low fat and sugar-free dairy products. His extensive experience includes leading teams in operations, research & development, new product development, and process improvement. Raj is adept in HACCP, ISO, SQF, and Lean Manufacturing principles. Currently, his work focuses on designing processes, application of new ingredients, and exploring the physico-chemical aspects of plant proteins, guiding projects from initial concept through to commercialization. His expertise includes plant automation and control of microbial contamination in high-paced food manufacturing environments.

Event Details:

Wednesday, December 4 , 2024
12:00 - 12:45 p.m. EST

Through Zoom Webinar platform