Food Cluster Webinar: Advanced technologies for sustainable upcycling of barley brewers' spent grain into value-added food ingredients

Description:  Advanced technologies for sustainable upcycling of barley brewers' spent grain into value-added food ingredients.

Explore the innovative use of barley brewers’ spent grain (BSG) – a nutrient-rich by-product of the brewing industry. Learn about advanced pre-treatment technologies like pulse electric fields, microwave heating, and enzyme-assisted extraction that can unlock the full potential of BSG for sustainable food solutions. Discover how these eco-efficient processes can enhance BSG’s nutritional and functional properties, creating value-added ingredients for human consumption. Don’t miss out on this exciting opportunity to dive into the future of food sustainability!

Our Speaker:  Lamia L'Hocine, Ph.D., Research Scientist, Saint-Hyacinthe Research and Development Centre, Science and Technology Branch.

Bio: Dr. Lamia L'Hocine's research activities focus on food proteins with a particular interest in plant proteins (from oilseeds, legumes and cereals), their extraction and characterization and evaluation of the impact of processing on their extractability, molecular, nutritional, functional and allergenic properties, as well as on their digestibility and bioavailability. Her research aims to add value to the protein ingredients and study the feasibility of new protein ingredients in various food applications.

Event Details:

Wednesday, April 23, 2025
12:00 - 12:45 p.m. EST

Through Zoom Webinar platform