Trends in the Food Industry & Examples of Applied Biotransformation

Περίληψη

Biotransformation is a key technology for the Food Industry enabling the creation of healthy and tasty foods. An overview of how biotransformation (enzymes, fermentation & probiotics) is applied at Nestlé will be given. The seminar will then focus on some examples of recent discoveries and developments related to enzyme technology and fermentation for food applications.

Σύντομο Βιογραφικό Ομιλητή

Dr Christina Vafeiadi is a Senior Scientist at Nestlé Research, currently leading the Biology Department. From 2017 until 2020, she was leading the Enzymes Group at the same Department. She holds a PhD in Biotechnology and MSc in Chemical Engineering from the National Technical University of Athens. She was appointed as a Lecturer at the same University between 2009-2011.

She joined Nestlé in 2012 as Scientist in the Biotransformation and since then she is being leading projects related to enzyme technology for food applications. She is mainly specialized in carbohydrate biochemistry and biotransformation and is a co-author in 25 peer-reviewed publications in the field.