Virtual Research Conference
Plant-Based Foods & Proteins
Europe 2021

29-30 September 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 29 May and save €300

Why attend

13 Benefits of joining
1. Learn
from the best-in-class researchers
2. Be Inspired by presentations from top publications in leading scientific journals like Food Chemistry, Journal of Agriculture & Food Chemistry, Food Research International Trends in Food Science & Technology, Advances in Nutrition, American Journal of Clinical Nutrition, British Journal of Nutrition, European Journal Clinical Nutrition, Clinical Nutrition, Journal of Nutrition and Advances in Nutrition
3. Get New Insights during discussions with speakers and other researchers
4. Easy Access to the speakers & other research leaders
5. Global Access: Timings allow researchers from Asia-Pacific, Europe, and the Americas to connect (9.00 AM CEST – 10 PM CEST)
6. Connect with fellow researchers during the Conference and have 1-on-1 video chats
7.  Develop
new collaborations with other researchers
8. Kick-Start collaborations with industry
9. Learn
about research networks around the world
10. Build
new research networks
11. Find Jobs at leading universities, research institutes, food brands, ingredient, and processing companies
12. Easy access: No budgets needed for travel & accommodation
13. Low registration price

Unique Networking during the Virtual Research Conference!
– 20 hours of Presentations & Discussions with Live Video Chats
– 20 hours of Networking Breaks with live meeting chats with speakers, panel members, delegates, suppliers, customers, and exhibitors

How can you easily book appointments with other delegates?

How to have virtual chats?

How to add your personal information?

Unique Video Chat as Delegate & Exhibitor for a great Digital Experience!
Join the Virtual Conference dedicated to connecting researchers working on new plant-based foods, ingredients, technologies, and crops and other universities, institutes, food brands, ingredients, and technology companies.

Give your organisation a competitive edge and sign up to exhibit today.

Set-up (9.00 AM CET – 5.00 PM CET)
– 20 min. Presentations followed by 1 hour of interactive discussions
– 60 min. Breaks with Research Networking via Live Chats

Unique Video Chat as Delegate & Exhibitor for a great Digital Experience!
Join the Virtual Conference dedicated to connecting researchers working on new plant-based foods, ingredients, technologies, and crops and other universities, institutes, food brands, ingredients, and technology companies.

Give your organisation a competitive edge and sign up to exhibit today.

Schedule
29 September – Track I – Nutrition
30 September- Track II – Food Technology

Set-up (9.00 AM CST – 5.00 PM CST)
– 20 min. Presentations followed by 1 hour of interactive discussions
– 60 min. Breaks with Research Networking via Live Chats

Content & Objectives Summit Program 29 & 30 September
29 September – Track I – Nutrition
New nutritional science on 3 blocks:
– Plant-Protein Quality (bio-availability, digestibility, and allergenicity)
– Plant-Protein Performance for Health (muscle health)
– Plant-Protein Diets (diets, nutrition & health)
The focus is on new science related to better availability of the healthy properties of crops, new plant-based (proteins) ingredients, and better physical performance, and better healthy diets.

30 September – Track II – Food Technology
New food technology science on 3 blocks:
– Plant-Protein Ingredients
– Plant-Protein Processing Technologies
– Plant-Protein Foods
The focus is on new science, which will lead to new properties, new functionalities, and new applications with better taste and texture. As well as on new processing technologies using less water, less energy, fewer emissions, and creating less waste. Special attention will be given to clean labels and the wholesomeness of plant protein crops, thus less processing.