Virtual 1st Global
Plant-Based Foods & Proteins
Research Conference
2020

7-8 October 2020, starts at 9:00 am CEST

9.00 AM CEST (GMT+7) - 22 PM CEST (GMT-5)
Unique Virtual Live Video Networking Conference!

20 Hrs Thought Leading Speakers & Panels
20 Hrs Presentations & Networking with Live Chats

Register by 31 August and save €200

Partners

Rating previous Summit: 8.6

Partners

Rating previous Summit: 8.6

Virtual 1st Global Plant-Based Foods & Proteins Research Conference!

Live Online Research Conference with Video Chat Option for Ideal Knowledge Exchange & Networking

Join the only Virtual 1st Global Plant-Based Foods & Proteins Research Conference dedicated to connecting researchers (Post-Doc, Ph.D., MSc, Associate Professors & Professors) working on plant-based foods, ingredients, technologies, and crops with each other.

Researchers from all around the world can join this fantastic conference programme.

The objective of this Conference is to Advance & Accelerate for a better food world.

To Advance
– Learn from the best-in-class researchers
– Presentations from top publications in leading scientific journals like Food Chemistry, Journal of Agriculture & Food Chemistry, Food Research International Trends in Food Science & Technology, Advances in Nutrition, American Journal of Clinical Nutrition, British Journal of Nutrition, European Journal Clinical Nutrition, Clinical Nutrition, Journal of Nutrition and Advances in Nutrition.
– Discuss with speakers and other researchers for more than 1 hour their work after the presentation
– Easy access to the speakers & other research leaders

To Accelerate
Global Access: Timings allow researchers from Asia-Pacific, Europe, and the Americas to connect (9.00 AM CEST – 22 PM CEST)
Connect with fellow researchers during the Conference and have 1-on-1 video chats
– Develop
new collaborations with other researchers
– Kick-Start collaborations with industry
– Learn
about research networks around the world
– Build
new research networks
Find Jobs at leading universities, research institutes, food brands, ingredient, and processing companies
Easy access: No budgets needed for travel & accommodation
Low registration fee

Unique Networking during the Virtual 1st Global Plant-Based Foods & Proteins Research Conference!
– 20 hours of Presentations & Discussions with Live Video Chats
– 20 hours of Networking Breaks with live meeting chats with speakers, panel members, delegates, suppliers, customers, and exhibitors

The Uniqueness of this Virtual 1st Global Plant-Based Foods & Proteins Research Conference is the easy, convenient, value for money solution to secure new know-how and insights via presentations and discussions with live chats. Book private meetings, video chat, do research exchange and enjoy for the first time in a relaxed digital experience in an online format.

Companies and other organisations can gain a competitive edge by signing up to exhibit at the Virtual 1st Global Plant-Based Foods & Proteins Conference today. An easy way to connect with researchers and discuss research collaborations & job opportunities.

Virtual Welcome & Lobby to Network

 

 
Live Video Chat with Panels

 

 
Make Research & Collaboration Appointments & Immediately Video Chat with Fellow Researchers 

 

 

Keynote speakers

Programme

Program 7 & 8 October – Content & Objectives

7 October – Track I – Nutrition
New nutritional science on 3 blocks:
– Plant-Protein Quality (bio-availability, digestibility, and allergenicity)
– Plant-Protein Performance for Health (muscle health)
– Plant-Protein Diets (diets, nutrition & health)
The focus is on new science related to better availability of the healthy properties of crops, new plant-based (proteins) ingredients, and better physical performance and better healthy diets.
8 October – Track II – Food Technology
New food technology science on 3 blocks:
– Plant-Protein Ingredients
– Plant-Protein Processing Technologies
– Plant-Protein Foods
The focus is on new science which will lead to new properties, new functionalities, and new applications with better taste and texture. As well as on new processing technologies using less water, less energy, fewer emissions, and creating less waste. Special attention will be given to clean label and the wholesomeness of plant protein crops, and thus less processing.

 

Testimonials