Research Conference
Plant-Based Foods & Proteins
Americas 2021

19-20 October 2021, starts at 8:00 am CDT (Chicago Time)

Unique Virtual Live Video Networking Conference!


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

Register by 18 October and save €300

Programme

October 19 - Track I - Research EcoSystem

08:00 - 08:10
Welcome & Opening Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
08:10 - 08:40
Research Investment Agenda Plant-Based Foods & Proteins 2030: Developing The Road Map
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
08:45 - 09:15
Sustainable Plant Protein Research at the National Research Council of Canada: Key program objectives, featuring activities on enhancing pea protein flavour and quality through breeding and processing
Dr. Pankaj Bhowmik, Research Officer and Scientific Support Lead, National Research Council (NRC), CA
Dr. Pierre Fobert, Program Director Sustainable Protein Production (SPP), National Research Council (NRC), CA
09:20 - 09:50
The Biggest Food Revolution of All Time
Dr. Michel Mellema, Science & Technology Program Leader, Unilever, NL
09:50 - 11:00
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
11:00 - 11:15
Research Proposal Pitching Session
Fredrik Fogelberg, President, NJF – Nordic Association of Agricultural Science, SE

October 19 - Track II - Meat-Free Challenge

11:15 - 12:05
Plant-based Meat: Raising the Standard in the Value Chain and Future Outlook
Marcel Janssen, Head of Sales steering and support Further processing, GEA Group, NL
Dominik Krienke, Bioprocess Engineer Renewable Resources, GEA Group, DE
Davide Di Nunno, R&D Manager Pasta & Snacks, GEA Group, DE
12:10 - 12:40
Plant-based Meat: Developing Model Systems for Future Growth
Monjur Hossen, Principal Product Development Scientist, Kellogg’s, US
Alexander Lamm, Re-Imagine Protein® Senior Food Technologist, IFF – International Flavors and Fragances, Inc., DE
12:45 - 13:15
The Emulsifying Properties of Plant Protein-Polysaccharide Blends
Burcu Guldiken, Postdoctoral Fellow, University of Saskatchewan, CA
13:15 - 14:30
Lunch & Networking Break
14:30 - 15:00
Nutritional Aspects of Meat Substitutes: What can be improved?
Prof. Dr. Anna Paola Pierucci, Associate Professor of the Nutrition Institute, Federal University of Rio de Janeiro, BR
15:00 - 15:30
Ultrasonics as an Online Tool to Monitor Quality of Plant-Based Meats During Extrusion
Dr. Filiz Koksel, Assistant Professor, University of Manitoba, CA
15:35 - 15:50
Research Proposal Pitching Session
Stacie Dobson, P.h.D - Food Health and Aging Laboratory, University of Guelph, CA
15:55 - 16:15
Research EcoSystem Plant-Based Foods & Proteins 2022
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
16:15 - 16:25
Summary & Wrap-Up: What did we learn?
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL

October 20 - Track III - Dairy-Free Challenge

08:00 - 08:10
Welcome & Opening Chair
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
08:10 - 08:40
Dairy-Free Cheese: What Consumers Expect in 2025?
Dr. Akshay Arora, Global Technical Manager - Plant-Based Proteins, Ingredion, US
Luis Angel Fernandez, Vice President Strategic Development Flavors - EMEA & International, MANE, FR
08:45 - 09:15
Protein Functionality in Plant-based foods
Stacie Dobson, P.h.D - Food Health and Aging Laboratory, University of Guelph, CA
09:20 - 09:50
The Best of Both Worlds? New Science How to Stabilise Food Emulsions of Plant & Dairy Proteins
Prof. Dr. Christophe Chassenieux, Professor, Le Mans University, FR

October 20 – Track IV – Oat Challenge

09:50 - 10:20
The Oat & Oat-Based Research Plan: From Crop to Ingredients
Prof. Dr. Lingyun Chen, Canada Research Chair, Department of Agricultural, Food and Nutritional Science, University of Alberta, CA
10:20 - 11:00
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
11:00 - 11:30
The Oat & Oat-Based Research Plan from Ingredients to Foods
Dr. Pekka Lehtinen, Research Manager Industrial Biotechnology and Food, VTT, FI
11:35 - 12:05
Oats and Health
Dr. Charlotte Mills, Lecturer in Human Nutrition, University of Reading, GB
12:10 - 12:35
The Oat Research in Canada
Dr. Jingqi Yang, Postdoctoral Researcher, University of Alberta, CA
12:40 - 14:00
Lunch & Networking Break

October 20 – Track V - Alternative Protein

14:00 - 14:30
Microalgae as a Protein-Rich Ingredient for Developing Innovative, Healthy and Sustainable Food
Dr. Massimo Castellari, Senior Researcher, Institute of Agrifood Research and Technology (IRTA), ES
14:35 - 15:05
AgGene’s GAP Technology: Gene Editing for Improved Protein Production in Crops
Logan Skori, CEO & Co-Founder, AgGene, CA
15:10 - 15:25
Research Proposal Pitching Session
Dr. Nandika Bandara, Assistant Professor, University of British Columbia, CA
15:25 - 15:35
Summary & Wrap-Up: What did we learn?
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL