Institute of Food Technologists Conference

Schrödinger is excited to be participating in the Institute of Food Technologists Conference taking place on July 14th – 17th in Chicago, Illinois. Join us for a presentation by Jeffrey Sanders, Product Manager of Consumer Goods at Schrödinger, titled “Characterizing Protein-Based Ingredients From the Bottom Up.” Stop by booth #2125 to speak with Schrödinger scientists.

Speaker:
Jeffrey Sanders, Product Manager of Consumer Goods

Abstract:
The rise of alternative proteins in the food industry has brought several challenges in processing, taste, and price parity. While there have been some successes, consumption of alternative protein-based foods represents a small fraction overall. One of the reasons for this is the lack of analytical knowledge about protein sources and their physical and chemical properties that influence an overall food product and its perception by the consumer. Top down approaches to understanding these new food materials has limited their applicability. Predictive modeling, including physics-based modeling and machine learning, presents an opportunity to provide unique insight to how food ingredients behave, in a soft-matter physics framework. In this talk, the current state of the art in physics-based modeling of alternative proteins will be presented alongside case studies relevant protein-ingredients interactions at the molecular level. This information can help food scientists make more informed decisions when formulating new foods and beverages and help them understand the impact of replacing traditional protein sources with alternatives ones.