Jonas Joachim Atzler

About him:

Jonas Joachim Atzler graduated in Food Chemistry at the Technical University of Dresden. He is currently conducting research at the University College Cork (UCC), Ireland, researching possible methods for the reduction or replacement of Fermentable Oligo-, Di-, Monosaccharides and Polyols (FODMAPs) in food products.

About his talk:

“Enzymatic degradation of α-galactooligosaccharides for application in products based on pulses”

The presentation will focus on the degradation of α-galactooligosaccharides (GOS) extracted from pulses, such as lentil, via invertase, inulinase, and α-galactosidase. The quantification of the GOS before and after treatment and the quantification of the reaction products will be presented.