The CBQF – Centre for Biotechnology and Fine Chemistry is pleased to invite you to a seminar by Alejandra Acevedo-Fani, Associate Professor at the Riddet Institute, Massey University (New Zealand).
📅 Date: 23 October 2026
🕑 Time: 14:00 UTC
📍 Venue: Arménio Miranda Auditorium, CBQF
Nature-Assembled Protein Structures from Oilseeds: Assembly, Disassembly and Mechanisms
As the food sector seeks more sustainable sources of protein, plant-based ingredients are attracting increasing attention. However, conventional protein extraction methods often rely on resource-intensive processing steps that can alter the native structures in which proteins naturally occur.
In this seminar, Alejandra Acevedo-Fani will present recent research on naturally assembled protein structures found in oilseeds, with a particular focus on hempseed protein bodies. The presentation will explore how these structures respond to different environmental conditions, the mechanisms governing their assembly and disassembly, and the implications of these processes for functionality and stability in food systems.
By advancing our understanding of the relationship between structure and function in plant proteins, this work opens new opportunities for developing sustainable, minimally processed food ingredients and supports the transition toward more resilient food systems.
About the Speaker
Alejandra Acevedo-Fani is an Associate Professor in Food Science at the Riddet Institute, Massey University, New Zealand. Her research focuses on food colloids, plant-based food materials, and the role of food structure in controlling functionality, stability, and digestion. She has authored numerous scientific publications and patents and is actively engaged in the development of innovative plant-based foods through both academic and industrial collaborations.
We warmly invite researchers, students, and industry professionals to join us for this engaging seminar and discussion on emerging approaches to sustainable protein ingredients and food structure design.