Virtual Research Conference
Plant-Based Foods & Proteins
Europe 2021

20-21 May 2021, starts at 8:30 am CET (Amsterdam Time)

Unique Virtual Live Video Networking Conference!


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

Register by 30 April and save €300

Programme

May 20 - Plenary
09.00 AM - 7.00 PM CEST

09:00 - 09:10
Welcome
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
Research EcoSystem for Plant-Based Foods & Proteins
09:10 - 09:40
Research Investment Agenda Plant-Based Foods & Proteins 2030: Developing The Road Map
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
09:40 - 10:10
What Industry Wants?! - Research Investment Agenda Plant-Based Foods & Proteins 2030
10:10 - 10:40
What Research Needs?! - Research Investment Agenda Plant-Based Foods & Proteins 2030
Prof. Michelle Colgrave, Professor of Food and Agricultural Proteomics, CSIRO, AU
10:40 - 11:40
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
12:40 - 14:00
Lunch & Networking Break
15:30 - 16:30
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
18:00 - 18:10
Summary & Wrap-Up: What did we learn?
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
18:10 - 19:00
Summary & Wrap-Up: What did we learn?

May 20 - Track I
11.40 AM - 3.30 PM CEST

Dairy-Free: The Creaminess Challenge

11:40 - 12:10
The Creaminess Challenge - What Consumers Expect in 2025?
12:10 - 12:40
New Science of Oils & Fats
Prof. Dr. Christophe Chassenieux, Professor, Le Mans University, FR
14:30 - 15:00
The Best of Both Worlds? New Science How to Stabilise Food Emulsions of Plant & Dairy Proteins
Dr. Emma Hinderink, Post Doc Researcher, Wageningen University & Research, NL
15:00 - 15:30
Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products
Reed Nicholson, Scientist - Specialist, University of Guelph, CA

May 20 - Track II
2.00 PM - 5.00 PM CEST

New Analytical Methods for Plant-Proteins

14:00 - 14:30
What's the bigger picture of standardization of a new plant-based foods and protein ingredient industry?
Dr. Christophe Schmitt, Group Leader Proteins, Nestlé Research Center, CH
14:30 - 15:00
Implementing New Analytical Methods - Where AOCS & The Plant-Based Foods & Proteins EcoSystem Meet?!
Dr. Scott Bloomer, Director, Technical Services, American Oil Chemists’ Society (AOCS), US
15:00 - 15:30
New Methods for Composition Measurement of Plant-Based (Protein) Ingredients
Dr. Denis Chéreau, General Manager, Improve, FR
16:30 - 17:00
New Methods for Aggregation and Denaturation Measurement of Plant-Based (Protein) Ingredients
Dr. Christophe Schmitt, Group Leader Proteins, Nestlé Research Center, CH

May 20 - Track III
4.30 PM - 6.00 PM CEST

The Oat Challenge

16:30 - 17:00
Dairy-Free: The Oat Challenge - What Consumers Expect in 2025?
Jussi Loponen, Head of Group R&D, Fazer Lab, Fazer, FI
17:00 - 17:30
The Oat Research in Canada
Dr. Jinqi Yang, Postdoctoral Researcher, University of Alberta, CA
17:30 - 18:00
Dairy-Free & Oat - The Processing Challenge
Prof. Dr. Lingyun Chen, Canada Research Chair, Department of Agricultural, Food and Nutritional Science, University of Alberta, CA
17:30 - 18:00
Dairy-Free & Oat - The EcoSystem Challenge
Angela Ichwan, Sr. Dir. Technical Lead, Ardent Mills, US
Jussi Loponen, Head of Group R&D, Fazer Lab, Fazer, FI
Prof. Dr. Nesli Sozer, Research Professor, VTT, FI

May 21 - Plenary
10.00 AM - 7.00 PM CEST

10:00 - 10:10
Welcome
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
11:40 - 12:40
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
15:40 - 16:40
Networking Break Meeting with 1-on-1 Video Chat Research Meetings & Speed Dating Carroussel
18:10 - 18:20
Summary & Wrap-Up: What did we learn?
Gerard Klein Essink, Founder & CEO, Bridge2Food, NL
18:20 - 19:00
The Last Networking Break Meeting

May 21 - Track IV
10.10 AM - 11.40 AM CEST

Dairy-Free: The Cooking Experience Challenge

10:10 - 10:40
Dairy-Free – New Textures & Clean Label: The case of high-pressure thermal processing (HPTP) modulating the techno-function and colour of soy proteins
Dr. Ciara McDonnell, Research Scientist, CSIRO, AU
10:40 - 10:10
Dairy-Free: The Cooking Experience Challenge from the Research Perspective
Prof. Dr. Nesli Sozer, Research Professor, VTT, FI
11:10 - 11:40
Dairy-Free: The Cooking Experience Challenge

May 21 - Track V
1.40 PM - 2.40 PM CEST

Dairy-Free: The Taste & Texture Challenge

13:40 - 14:10
Dairy-Free: The Taste & Texture Challenge
Dr. Renko de Vries, Associate Professor, Wageningen University & Research, NL
14:10 - 14:40
Dairy-Free: The Taste & Texture Challenge

May 21 - Track VI
2.40 PM - 5.10 PM CEST

New Analytical Methods for Plant-Proteins

14:40 - 15:10
New Methods for Functionality Measurement of Plant-Based (Protein) Ingredients
Frédéric Baudouin, Lab Manager, Improve, FR
15:10 - 15:40
New Method Alignment and Database Development for Sensorics of Plant-Based Foods & Ingredients
Sophie Coste, Sensory Project Leader Flavours, MANE, FR
16:40 - 17:10
New Methods for Nutrition Value Analysis are Needed!
Prof. Dr. James House, Professor and Head of Department, University of Manitoba, CA

May 21 - Track VII
5.10 PM - 6.10 PM CEST

Dairy-Free & Almond, Pulses, and More …

17:10 - 17:40
Dairy-Free & Almond: The Sustainability Challenge
17:40 - 18:10
Dairy-Free & Pulses: The Sustainability Challenge
Denis Trémorin, Director Sustainability, Pulse Canada, CA