Alice holds an Engineering Degree in Food Science & Technology (ENSBANA, Dijon, France), MSc in Food Science (ENSBANA) and a PhD in Food Science (Danone Vitapole Palaiseau & ENSBANA).
Alice has published over 70 peer-reviewed publications in the generation, isolation and characterisation of bioactive peptides from Dairy, Plant & Edible insect proteins as well as in the flavour characterisation of dairy products.
She is currently a RD&A Manager for Cell Nutrition Proteins at Kerry.
As a greater variety of protein sources are used in foods and beverages, there are more questions coming up around protein quality from consumers, product developers, and regulatory bodies. Our experts discuss how protein quality is calculated, methods to improve it, and what it all means for product development.
Why are plant proteins harder to formulate with than dairy proteins, and how have they improved in recent years? Our protein experts weigh in on challenges and advancements in replacing dairy proteins with plant proteins.
