Sustainable University

Chemical Tea at Five explored alternative protein sources

How can we ensure a sufficient supply of high-quality food for a growing global population while conserving natural resources? This pressing challenge was the focus of the latest event in the Chemistry at Five lecture series. Jaromír Pořízka introduced innovative approaches to producing alternative protein sources from food industry by-products and demonstrated how modern technologies can contribute to more sustainable food production. The event also featured a tasting of high-protein breads enriched with alternative proteins developed through research at the Faculty of Chemistry, Brno University of Technology.
Author: Tomáš Malcher

During the lecture, attendees were introduced to the concept of a biorefinery for processing wheat bran. Wheat bran, a common by-product of grain processing, is often used only to a limited extent, for example as animal feed or for energy production. Researchers demonstrated that even this seemingly ordinary raw material can serve as a source of valuable compounds with high added value.

One of the outcomes of the research is the production of a nutritionally valuable dietary protein that can be used in the manufacture of everyday food products. Visitors learned more about its potential applications in bakery products and other foods, as well as how alternative protein sources can contribute to greater self-sufficiency and sustainability within the food system.

Author: Tomáš Malcher

The tasting of high-protein breads enriched with various alternative protein sources also attracted considerable interest. Participants had the opportunity to compare products made from locally available ingredients, such as peas, pumpkin, sunflower, and bran, with products based on imported protein sources that are commonly used today.

The lecture offered not only an insight into modern food technologies but also a detailed look at the journey from laboratory research to a real-world product. Jaromír Pořízka showed attendees how long and demanding the development of new food ingredients can be, the challenges researchers face along the way, and why collaboration between science and industry is essential for bringing innovations into practice.

The latest Chemistry at Five event demonstrated how the principles of the circular economy, modern biotechnology, and food research can work together to support the production of food that is more environmentally sustainable while remaining accessible for future generations.


Following the summer break, the Chemistry at Five lecture series will return in the autumn. We are already looking forward to welcoming visitors back for more inspiring stories showing how chemistry helps address some of today’s most important challenges.

Source: FCH BUT
Published
Link https://www.vut.cz/en/sustainability/f163596/d342018
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Responsibility: Bc. Tereza Kučerová