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 20 – Track IV – Oat Challenge

Oat is very versatile and healthy crop and oat is gaining momentum as a major ingredient for making dairy-free beverages, yoghurts, desserts and other applications. The main areas for an increase of further uptake by food manufactures are related to the consistency of the quality of the crop and harvest, the taste and colour, the functionality, and the sustainability (fewer by-streams). Furthermore, new areas of usages can be explored for oat as well as for new ingredients derived from oat.

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