Determining Protein Quality: the Current State of Play
Over the years, there has been considerable debate around how the relative quality of different proteins can be accurately measured, learn more here:
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Paolo Tessari
Paolo Tessari Professor, MD, Department of Clinical and Experimental Medicine University of Padua, Italy Professor Tessari is Full Professor of Applied Medical Technical Sciences, with particular
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Nikolaj Fibiger Rittig
Nikolaj Fibiger Rittig MD, Researcher, Department of Clinical Medicine - Medical Research Laboratory, Aarhus University Nikolaj Rittig completed his medical degree (MD) in 2011 at Aarhus University,
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Florencia Moreno Torres
Florencia Moreno Torres Insights & Innovations Manager, Innova Market Insights Florencia Moreno Torres is Insights & Innovations Manager at Innova Market Insights, a leading international market
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Julian Mellentin
Julian Mellentin Director and founder of New Nutrition Business Julian Mellentin is director and founder of New Nutrition Business, which delivers insight and consultancy into the key trends in foods
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Kalyani Chennaparapu
Kalyani Chennaparapu Senior Analyst, BCC Research Kalyani Chennaparapu is working as a Senior Analyst at BCC Research. She holds a master’s degree in Microbiology from Osmania University, Hyderabad,
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Frank M Mitloehner
Frank M Mitloehner Professor and Air Quality UC Cooperative Extension Specialist, Department of Animal Science, University of California, Davis. Frank Mitloehner is a professor of Animal Science and
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Geórgia Alvares de Castro
Geórgia Alvares de Castro MSc. Ph.D Geórgia Alvares de Castro has more than 20 years of experience in the food and beverage industries. She is a qualified nutritionist and holds a degree in food
Anna Sward
Anna Sward MA, PhD, Protein Pow Ltd Anna Sward is the CEO and founder of Protein Pow Ltd: a company dedicated to protein innovation and the development of high-protein-based foods. Anna is a
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Which protein is best during acute illness?
Studies show that whey protein seems to be the most effective source of protein in the treatment of acutely ill, hospitalised patients.
How a dairy partnership created a world first
In Ethiopia farmers produce more milk, local dairies have new processing knowhow, and an affordable fortified yoghurt is heading to consumers - cross-sector collaboration has built a sustainable
Kieran Smith
Kieran Smith PhD student, Institute of Cellular Medicine, Newcastle University, UK Kieran Smith is a PhD student at Newcastle University, where his doctoral research focuses on clinical nutrition in
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