Virtual
15th Plant-Based Foods & Proteins Summit
North-America 2020

22-26 June 2020, starts at 9:30 am EDT/GMT-4

Unique Virtual Live Video Networking Summit!

25 Hrs Thought Leading Speakers & Panels
35 Hrs Networking Breaks with Business Meetings & Live Chats

Registration Still Open > 50 Places Left to Reach 1,000 Participants 1,000 > U$149 only

Programme

June 23 – Track II – Research & Innovation in the Plant Protein Value Chain

Research Road Maps Sustainable & Clean Label Foods, and Health & Nutrition
Plant-based foods, ingredients, and packaging should be based on sustainable processing technology in view of the sustainable development goals for climate (energy, water, emission, waste, soil health), and health & nutrition. Consumers also demand clean labels, which is becoming another important industry and societal driver.

The growing interest in plant-based foods and proteins gives rise to a lot of new questions on bio-availability, bio-activity, new ingredients, processing technologies, and how foods are formulated. The aim of this Track is to create the best exchange of know-how, to develop new networks, and to grow new collaborations in the areas of:
– Pulse Value Chain
– Human Nutrition
– Sustainability

Key questions are:
– Which improvements can be made to the pulse value chain to make it more sustainable and also to create clean label foods?
– What is the current “state-of-the-industry” in terms of health & nutrition?
– How does the plant-based foods & nutrition road map 2025 look like?

Great global science leaders from Manitoba University, Saskatchewan University, University of Alberta, Maastricht University, and Wageningen University, and the Carbohydrate Competence Centre support this Summit program.

Joining! …
Research Leaders from Universities, Institutes, Food & Food Ingredient companies.

Your Take-Homes: 5 Strategies for Winning Sustainable & Clean Label Foods, and Creating Health & Nutrition Road Maps
#1 Overview of International Research & Innovation Agenda’s for Plant-Based Foods & Proteins
#2 Insight in key programs and projects
#3 Knowledge of key research organizations and their partners
#4 Understanding about the dos and don’ts of joining projects
#5 Opportunity to kick-start and join research consortia

09:30 - 09:40
Welcome & Opening
Dr. Stacy Pyett, Program Manager Proteins for Life, Wageningen University & Research, NL
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:40 - 10:10
Mild Processing for Protein
Dr. Marieke Bruins, Senior scientist, Wageningen Food & Biobased Research, NL
10:10 - 10:40
The Potato Starch Example: Natural Technologies Modifying Starch Properties
Prof. Dr. Gert Jan Euverink, Managing Director, Carbohydrate Competence Center (CCC), NL
10:40 - 11:05
Functionalization of pulse concentrates by toasting
Jan Bühler, PhD Student, Wageningen Food & Biobased Research, DE
11:05 - 11:30
Understanding Structure & Functionality of Faba Bean Starch for Industrial Applications
Dr. Yongfeng Ai, Professor, University of Saskatchewan, CA
11:30 - 12:15
Meet Networking Break Partners with 1-on-1 Video Chat Business Meetings & Speed Dating for 3 Min. with Fellow Leaders
12:15 - 12:45
Human Nutrition Research Outlook for Plant Proteins
Prof. Dr. James House, Professor and Head of Department, University of Manitoba, CA
12:45 - 13:15
Human Nutrition & Plant-Based Foods
Prof. Dr. Luc van Loon, Professor of Physiology of Exercise and Nutrition, Maastricht University, NL
13:15 - 13:45
Connecting Agri with Food & a Human Nutrition Research Agenda: Panel Discussion
Dr. Stacy Pyett, Program Manager Proteins for Life, Wageningen University & Research, NL
Prof. Dr. Luc van Loon, Professor of Physiology of Exercise and Nutrition, Maastricht University, NL
Prof. Dr. James House, Professor and Head of Department, University of Manitoba, CA
Dr. Jurriaan Mes, Expert leader Food Health Research, Wageningen University & Research, NL
13:45 - 14:15
Networking Break with Business Meetings & Exhibition
14:15 - 14:40
Tailoring protein functionality through processing
Prof. Dr. Michael Nickerson, Department Food and Bioproduct Sciences, University of Saskatchewan, CA
14:40 - 15:05
Protein interactions and 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
15:05 - 15:25
Global Plant-Based Foods EcoSystem: Developing a Road Map for 2025
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
15:25 - 15:35
Summary & Closure Summit
Dr. Stacy Pyett, Program Manager Proteins for Life, Wageningen University & Research, NL
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
15:35 - 16:00
Meet Networking Break Partners with 1-on-1 Video Chat Business Meetings & Speed Dating for 3 Min. with Fellow Leaders