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

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

9.00 AM CEST - 22 PM CEST
Unique Virtual Live Video Networking Conference!

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

Register by 6 October and save €300

Programme

7 October - Track I
9.00 AM CEST (GMT+7) - 22 PM CEST (GMT-5)

Plant Protein Nutrition and Plant-Based Diets

09:00 - 09:10
Welcome & Opening Summit Chair
Prof. Michelle Colgrave, Professor of Food and Agricultural Proteomics, CSIRO, AU
Dr. Damien Belobrajdic, Senior Research Scientist, CSIRO, AU
09:10 - 09:40
Global Plant-Based Foods EcoSystem: Developing a Road Map for 2025
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:40 - 10:10
Plant Proteins and Carbohydrates: Opportunities for Improved Gut Health
Dr. Damien Belobrajdic, Senior Research Scientist, CSIRO, AU
10:10 - 10:40
Nutritional Importance of Essential Amino Acids for Performance
Dr. Satoshi Fujita, Professor, College of Sport and Health Science, Ritsumeikan University, JP
10:40 - 11:10
Consumer Oriented Insights towards Plant-Based Food & Ingredients
Asso. Prof. Dr. Armando Perez-Cueto, Design and Consumer Behavior, Department of Food Science, University of Copenhagen, DK
11:10 - 12:00
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carrousel
12:00 - 12:30
Nutrition and healthy brain ageing: A focus on plant-based diets and the NuBrain consortium
Dr. Oliver Shannon, Research Associate, Human Nutrition Research Centre Population Health Sciences Institute, Newcastle University, GB
12:30 - 13:00
Exploring Health-Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies
Prof. Alexandra Johnstone, Health Faculty, University of Aberdeen, GB
Ass. Prof. Marta Lonnie, Department of Human Nutrition, University of Warmia and Mazury in Olsztyn, GB
13:00 - 13:10
Welcome & Opening Summit Chair
Prof. Dr. Ir. Lisette de Groot, Professor in Nutrition and Ageing, Wageningen University & Research, NL
Prof. Dr. Luc van Loon, Professor of Physiology of Exercise and Nutrition, Maastricht University, NL
13:10 - 13:40
Healthy Ageing: The Physiology Underpinning Loss of Muscle Mass and Quality with Age
Prof. Oliver Witard, Senior Lecturer in Exercise Metabolism & Nutrition, King’s College London, GB
13:40 - 14:10
Mycoprotein as an Alternative Dietary Protein Source for Stimulating Muscle Protein Synthesis Rates
Prof. Benjamin Wall, Professor in Exercise Physiology and Nutrition, University of Exeter, GB
14:10 - 14:40
The Skeletal Muscle Anabolic Response to Plant- versus Animal-Based Protein Consumption
Prof. Dr. Luc van Loon, Professor of Physiology of Exercise and Nutrition, Maastricht University, NL
14:40 - 15:30
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
15:30 - 16:00
Assessing the Nutritional Value of New Protein Sources (under-utilized plants, insects bacteria and fungi as future protein sources): New Research Collaboration Focus
Prof. Andrew Salter, Professor of Nutritional Biochemistry, University of Nottingham, GB
16:00 - 16:30
Optimizing Adult Protein Intake during Catabolic Health Conditions
Prof. Stuart Phillips, Professor, Department of Kinesiology, McMaster University, GB
16:30 - 17:00
Nutritional Concerns and Challenges Later in Life
Prof. Dr. Ir. Lisette de Groot, Professor in Nutrition and Ageing, Wageningen University & Research, NL
17:00 - 18:00
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carrousel
18:00 - 18:10
Welcome & Opening Summit Chair
Prof. Dr. James House, Professor and Head of Department, University of Manitoba, CA
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
18:10 - 18:40
Human Nutrition Research Outlook for Plant Proteins
Prof. Dr. James House, Professor and Head of Department, University of Manitoba, CA
18:40 - 19:10
DIAAS & Challenges and Opportunities with Implementation
Prof. Dr. Hans H. Stein, Professor of Nutrition, Division of Nutritional Sciences, University of Illinois, US
19:10 - 19:40
Assessment of the Metabolic Availability of Dietary Amino Acids in Human Clinical Trials
Associate Prof. Dr. Rajavel Elango, Faculty of Medicine, Department of Pediatrics, School of Population and Public Health, The University of British Colombia, CA
19:40 - 20:10
Protein Intake in the Canadian Diet: Impact of the Plant:Animal Protein Dietary Ratio on Indices of Diet Quality
Dr. Hrvoje Fabek, Associate Researcher, Departments of Nutritional Sciences, University of Toronto, CA
20:10 - 20:20
Summary & Closing
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
20:20 - 21:00
Networking Break Meeting with 1-on-1 Video Chat Business Meetings & Speed Dating Carrousel

8 October - Track II
9.00 AM CEST (GMT+7) - 22 PM CEST (GMT-5)

Sustainability, Clean Label and Delicious Plant-Based Foods with New Food Technology Research

09:00 - 09:10
Welcome & Opening Summit Chair
Darren Gardiner, Food Manufacturing Leader, CSIRO, AU
09:10 - 09:40
Global Plant-Based Foods EcoSystem: Developing a Road Map for 2025
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:40 - 10:10
Preparation and Characterization of Soy Protein Microspheres Using Amorphous Calcium Carbonate Cores
Prof. Dr. Xiaonan Sui, College of Food Science, Northeast Agricultural University, CN
10:10 - 10:40
Plant proteins: Processing and Nutritional Quality
Ass. Prof. Iben Lykke Petersen, Ingredient and Dairy Technology, University of Copenhagen, DK
10:40 - 11:10
Dry Fractionation and Fermentation Provide Legume Protein Concentrates of Increased Nutritional Value
Ass. Prof. Dr. Maarten Schutyser, Associate Professor Food Process Engineering, Wageningen University & Research, NL
11:10 - 12:00
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carrousel
12:00 - 12:30
Raising the Sustainability Bar: Micronization of Pulse Processing using the full Potential
Prof. Dr. Serafim Bakalis, Dairy Product and Technology, Department of Food Science, University of Copenhagen, DK
12:30 - 13:00
Green Leaf Proteins from Farm to Plate
Dr. Laurice Pouvreau, Senior Scientist Protein Technology, Wageningen Food & Biobased Research, NL
13:00 - 13:10
Welcome & Opening Summit Chair
Prof. Dr. Lilia Ahrné, Department of Food Science, University of Copenhagen, DK
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
13:10 - 13:40
Plant protein fractions to stabilize food emulsions: Inherent properties and interactions with co-ingredients
Ass. Prof. Claire Berton-Carabin, Research Director, INRAE, FR
13:40 - 14:10
Emerging microalgae food value chains with benefits for nutrition and sustainability
Dr. Lukas Böcker, Doctoral Candidate, ETH Zurich, CH
14:10 - 14:40
Biological properties of almond proteins produced by aqueous and enzyme‑assisted aqueous extraction processes from almond cake
Prof. Dr. Maria Gabriela Koblitz, Department of Food Science, Food and Nutrition Graduate Program, Federal University of Rio de Janeiro, BR
14:40 - 15:10
Protein-Fiber Mixed Systems to Innovate in Food and Culinary Applications
Prof. Dr. Sylvie Turgeon, Professor Food Science and Director of the Institute of Nutrition and Functional Foods (INAF), Université Laval, CA
15:10 - 16:00
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
16:00 - 16:30
The Canadian Pulse Innovation Value Added Programme
Chris Anderson, CTO, Protein Industries Canada, CA
16:30 - 17:00
Novel Ingredients for Plant-Based Meat using Extrusion Processing
Prof. Dr. Sajid Alavi, Department of Grain Science and Industry, Kansas State University, US
17:00 - 17:10
Welcome & Opening Summit Chair
Prof. Dr. Lingyun Chen, Canada Research Chair, Department of Agricultural, Food and Nutritional Science, University of Alberta, CA
Prof. Dr. Michael Nickerson, Department Food and Bioproduct Sciences, University of Saskatchewan, CA
17:10 - 17:40
Tailoring Protein Functionality through Processing
Prof. Dr. Michael Nickerson, Department Food and Bioproduct Sciences, University of Saskatchewan, CA
17:40 - 18:10
Phase Behavior of Concentrated Pea Protein Isolate–Pectin Mixture and their Application
Ass. Prof. Jiajia Rao, Assistant Professor in Plant Sciences at North Dakota State University, North Dakota State University, US
18:10 - 18:40
Extrusion Processing for the Texturization of Plant-Based Proteins
Asso. Prof. Dr. Girish Ganjyal, Interim Director, Associate Professor & Extension Food Processing Specialist, Washington State University, US
18:40 - 19:10
Protein Interactions & Aggregation for Food Texturization and Nutrient Delivery
Prof. Dr. Lingyun Chen, Canada Research Chair, Department of Agricultural, Food and Nutritional Science, University of Alberta, CA
19:10 - 19:40
Storage of pulses and the Effect on Structure and Functionality
Prof. Dr. Clifford Hall, Dairy and Food Science Department, South Dakota State University, US
19:40 - 19:50
Summary & Closing
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
19:50 - 20:00
Networking Break Meeting with 1-on-1 Video Chat Reaearch Meetings & Speed Dating Carrousel