NAC 2018 | การประชุมวิชาการประจำปี สวทช. ครั้งที่ 14 - Mycoprotein: The Food for the Future

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Mycoprotein: the Food for the Future
March 9, 2018. 01:30 - 03:30 pm
BIOTEC Auditorium, 1st Floor, BIOTEC Building, Thailand Science Park 





"Mycoprotein is that it is a source of not only protein, but fibre too. Dieticians recommend we increase the amount of fibre consumed in our diets, however existing recommended levels are already difficult to achieve.  New fibre-rich foods may therefore be important in helping achieve this goal. Recent research has shown the dietary fibre in Mycoprotein is digested in the gut to produce short chain fatty acids (SCFAs) which are known to have several beneficial effects"


"Mycoprotein is a very versatile ingredient which not only allows us to create authentic meat-like textures, but with the addition of simple technology such as homogenisation commonly used in dairy processing, we can prepare it for use in ice cream or desserts by creating really creamy textures without the need for extra fats. Our research is currently exploring the versatility of Mycoprotein in the creation of new innovations within dairy-free and vegan drinks and snacks – new and creative ways to enjoy the protein and fibre contained within this sustainable ingredient."


Agenda: The seminar is conducted in English.

01:00 - 01:30 pm


01:30 - 03:00 pm

Mycoprotein: new source of food ingredient

- Global trend for future food
- From research to market  

- New discovery

By Dr. Andy Kusumo, the Director of Science and Technology of Monde Nissin

03.00 - 03:30 pm