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


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