Protein: How much and what type ?

Webinar

The world of dietary protein is full of claims and advice, with ongoing research expanding our understanding. In this webinar, Dr. Hrvoje Fabek from the University of Toronto reviews the science behind protein needs throughout life to help answer questions about how much and what type of protein to recommend for clients.  

At the end of this webinar, you will be able to:  

  • Explain the basics of protein metabolism and essential amino acids,  

  • Interpret current protein recommendations and their scientific basis,  

  • Identify when higher protein intake may better support the health of specific populations and groups at risk of lower protein intake. 

Speaker
Dr. Hrvoje Fabek

HRVOJE FABEK, PhD

Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto

Dr. Hrvoje Fabek is a Senior Research Associate in the Department of Nutritional Sciences, Temerty Faculty of Medicine at the University of Toronto, and Program Manager of the NSERC Program in Food Safety, Nutrition and Regulatory Affairs. Dr. Fabek earned his MSc in 2011 and PhD in 2015 at the University of Guelph, Department of Food Science, Ontario Agricultural College. His research focuses on understanding the relationship between food structure and physiological function. He has conducted work using simulated digestion models to understand the role of dietary fibres and glycemic responses. Dr. Fabek’s research program explores the functionality (both technological and physiological) of an array of foods and ingredients, including dairy, cereals, pulses, potatoes, and proteins and starches extracted from various Canadian crops. He has teaching experience in food science, food chemistry, nutrition, and regulatory affairs.