Invitation to a presentation - "Laboratory or food? The truth about meat substitutes"

Plant-based meat alternatives are a polarizing topic: enthusiasm for innovation is met with growing skepticism, raising questions about naturalness, degree of processing, and transparency. How can plant-based raw materials be transformed to mimic the texture of meat so convincingly? And which physico-chemical mechanisms are responsible for this sensory impression?

As part of a joint event organized by DRESDEN-concept, the Leibniz-Institut für Polymerforschung Dresden e.V. (IPF), and the Institut für Leichtbau und Kunststofftechnik (ILK) at TUD Dresden University of Technology, Prof. Wagemans from the Chair of Food Engineering offers insights into the inner workings of modern food technology. She clearly illustrates how processing methods and material properties interact—and how these give rise to the specific textures we perceive when eating.

The lecture, followed by a panel discussion, takes place within the djR Summer School 2026 "Sustainable Materials in Rheology".

When: 10 June 2026, 7 - 9 p.m.

Where: Deutsches Hygiene-Museum

Tickets are available here.