New AOCS Protein Digestibility Methods for Product Development Decisions
Virtual , Event
June 24, 2025
11:00 am – 1:15 pm
IAFNS in partnership with the American Oil Chemists’ Society (AOCS) presents a webinar on in vitro protein screening from 11:00am–1:15pm ET on June 24.
Growing consumer demand for protein foods and use of alternative protein sources drives the need for foods providing quality protein beyond traditional protein food forms. In vitro protein digestibility is a cost-effective, ethical and feasible means to screen ingredients and processing parameters in order to make decisions that maintain or improve protein quality of the food products.
Food ingredient and product developers will learn about new in vitro protein digestibility methods that, when combined with amino acid composition, allow them to calculate the quality of protein in the final product or to screen ingredients in order to make decisions at the formulation stage.
Webinar co-chairs – Barbara Lyle, PhD, IAFNS and Fiona Liu, MSc, AOCS
Speakers:
‘Fast, Ethical and Scalable: Why it’s Time to Move Beyond Rats for Assessing Protein Quality’
Adam Franczyk, MSc, PhD Candidate, University of Manitoba
‘From Proof to Protocol: Standardized in vitro Methods for Protein Digestibility Evaluation’
Adam Franczyk, MSc, PhD Candidate, University of Manitoba
‘Applying in vitro Protein Digestibility Measures to Formulate High-Quality Protein Ingredients and Consumer Foods’
Elaine Krul, PhD, EKSci LLC
‘How to Access the AOCS Standardized Methods for in vitro Protein Digestibility’
Fiona Liu, MSc, AOCS
‘Overview of Protein Quality Regulations in Canada’
Ashleigh Wiggins, MSc, Health Canada
After the presentations there will be a panel discussion
