Germination for food ingredients: principles and applications
Unlocking the potential of plant-based ingredients through germination
Join our online training to explore the principles behind germination and discover how this natural bioprocessing technique can improve the nutritional quality, functionality and processing performance of plant-based ingredients.
20 October 10 AM – 11 AM
1 Hour
Online
English
Register here!
What will you learn?
Discover how germination can be used as a natural processing strategy to unlock the potential of plant-based raw materials and support the development of innovative food ingredients.
Germination principles
Understand what happens during seed germination, the main stages of the process and the key factors that influence successful germination.
Nutritional &
techno-functional effects
Explore how germination can affect nutrient availability, digestibility, antinutritional compounds and the functional properties of plant-based ingredients.
From process to food applications
Discover how germinated cereals and legumes can be transformed into ingredients for new plant-based foods and how germination can support minimal-processing strategies.
Agenda
01 — Welcome & Sustain-a-bite introduction
02 — Understanding germination
03 — Germination process and key parameters
04 — Nutritional and techno-functional changes
05 — Germination for food ingredients
06 — Q&A and closing
Speakers
Dr Ulla Holopainen-Mantila
Senior Scientist at VTT specialising in cereals, germination, malting and sustainable plant-based ingredients.
Raimo Koljonen
Brewmaster at Viking Malt with extensive experience in malt development, brewing and production..
Xin Huang
R&D Manager at Viking Malt specialising in cereal science, grain processing and plant-based ingredients.
