Fast-forward Plant-based Food Symposia 2025

27 May 2025 | Copenhagen , Denmark

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René Lametsch

Associate Professor

University of Copenhagen

Frederiksberg C, Denmark

Food proteomics Protein and starch functionality Genetic variation in legume seed Kokumi taste and gamma glutamyl peptides

My organisation

University of Copenhagen

University of Copenhagen

University and Knowledge institution

Copenhagen, Denmark

University
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About me

My research area is Food proteomics and enzyme technology with the focus on plant-based foods, understanding the protein composition in relation to the genetic variation and processing and it’s impact on the final functionality and nutritional value. The impact of enzymes technology on the protein functionality, taste and nutritional value in combination with protein composition is key in the development of novel plant-based food.

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Skills

  • Protein
  • Enzyme technology
  • Proteomics

Interests

  • planted based food
  • protein composistion
  • starch
  • Fiber
  • food processing