This first Global Virtual Research Conference on Plant-Based Foods & Proteins is dedicated to presenting the best science from top research journals and connect researchers working on plant-based foods, ingredients, technologies, and crops from Europe, Asia Pacific and North America.
Researchers from all around the world will join this conference programme and will be able to connect with fellow researchers and industry experts, develop new collaborations and build their networks in a very easy and convenient way through private online meetings and video chats. There will be 35 hours of Presentations & Discussions with Live Video Chats, in addition to 35 hours of Networking Breaks with live meeting chats with speakers, panel members, delegates, suppliers, customers, and exhibitors.
7 October – 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.
8 October – 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 label and the wholesomeness of plant protein crops, and thus less processing.
Visit the Global Plant-Based Foods & Proteins Research Conference 2020 website for more information.