Applications of Soy proteins in Meat Extension, Meat Replacement and Structuring Technologies
From the Blog foodsafetyandhealthawarenessAfter water proteins are the most plentiful substance is our body. Usually meat, eggs and dairy is used to fulfil our protein dietary needs. Today, a seminar cum workshop was held at Department of Food Science and Technology to introduce a rich, sustainable and economical source of protein i.e. Soy Protein and it's applications. Prof. Dr. Abid Hasnain, Chairman, Department of Food Science and Technology, University of Karachiopened the session. He welcomed students, faculty and the speakers Mr. R.S.N Janjua, Country Rep. American Soybean Association (ASA)/ World Initiative for Human Health (WiSHH)/ Pakistan and Marcus Hamilton, Consultant Soy proteins, ASA/WiSH. Mr. Janjua introduced American Soybean Association (ASA) and World Initiative for Human Health (WiSHH) briefly. He topakistanblogs.blogspot.comRead Full Post
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