A month-long virtual forum focused exclusively on plant proteins
Amidst a collective pursuit toward sustainability, consumers are seeking more plant-based proteins to meet dietary preferences and sparking disruption to protein supply chains across the world — most notably related to the primary agricultural raw materials on which the global foodservice depends. This combined with the enormous challenges created by the pandemic has created numerous opportunities for innovation.
The Plant Protein Science and Technology Forum aims to provide insights into this highly dynamic landscape and a closer look at compelling advancements that will play an increasingly important role in providing solutions to help shape the systems that will nourish the world.
Live presentations combined with interactive Q&A sessions will give participants access to the latest information on the analysis, nutrition and applications of plant proteins while bringing colleagues from around the globe together to explore the future of plant proteins. Join our email list for program updates.
Live sessions will be presented online from approximately 8-11:30 AM CDT (UTC-05) on the days shown below in October. Sessions will be available on-demand 72 hours after each presentation. On-demand access is available for a minimum of 30 days. AOCS Members will enjoy extended access to virtual presentation(s) through September 2021.
Learn more about each session by clicking on the links below.
Tuesday, October 6
Processing and Utilization Technologies
In this session processing and utilization technologies of plant-based proteins and their relationships in plant-based food systems will be discussed. Presentations include protein-starch interactions in the development of structure and functionality of plant-based products, development strategies for plant-based meat alternatives, almond, canola and oats as alternative protein sources and enzyme solutions for plant-based food and beverage production.
Thursday, October 8
Human Experiences with Plant Proteins: Nutrition & Health Benefits, Sensory Attributes and Personal Care
This Session will explore how emerging technologies and analytical methods for plant proteins and the products in which they are used affect how people "experience" plant proteins. Topics will explore new methods for determining the nutritional quality of proteins and their implications for nutrition labelling and influencing consumer perception of products in which protein content and quality are characterizing attributes. In addition, the utilization of comprehensive, quantitative sensory science methods to develop protein ingredients and the foods and other products that contain them will be presented. Finally, the opportunities and issues for using plant proteins, hydrolyzates and peptides in cosmetic and personal care applications will be discussed and bring a holistic view to how protein ingredients can enhance the human experience.
Tuesday, October 13
Emerging Technologies for Plant Protein Quality-Based Supply Chains – US Soy
Accurate, affordable and rapid Near Infrared Reflectance (NIR) analysis of protein-rich crops like soybeans has been used commercially for 25 years but they often fail to accurately predict the value in use of protein ingredients like soybean meal for the major production livestock markets that soybean serve. Efforts to enhance NIR systems for predicting protein quality are now underway in the United States soybean industry and are increasingly being used to distinguish and differentiate quality and value in use. This session at the 2nd Annual Plant Protein Science and Technology Forum will highlight the emerging analytical technologies that are enabling new U.S. soybean supply chains that are based on more robust predictive technologies for protein quality. In addition, economic considerations using protein quality for identifying and mitigating value at risk in these emerging supply chains will also be presented as a viable model for future commercialization of soy protein ingredients in domestic and global markets.
Thursday, October 15
Emerging Technologies for Plant Protein Quality-Based Supply Chains – Global Crops
Building on Tuesday’s discussion on the U.S. soy industry, this session will present assessment technologies currently in place as well as emerging technologies that are demonstrating a marked impact on protein quality improvement in a variety of crops grown globally. Crops that will be addressed include pea, lentil, canola, fava bean and lupin and technologies span from the applications in crop production to the human digestive system.
Tuesday, October 20
Relationship between Canine Diets & Dilated Cardiomyopathy (DCM) – Pet Food Health & Nutrition
DCM has become a polarizing issue in the pet food industry since the FDA first announced a possible link between certain pet food diets and DCM in July 2018. Additional research since the first FDA report has included research which showed that dietary-associated DCM may occur with some grain-free diets, but that the cause is likely multifactorial, resulting from a combination of dietary, metabolic, and genetic factors. A cause-and-effect relationship between DCM and grain-free diets has not been proven to date, however, there is much concern and debate among pet food formulators, veterinarians, and pet owners. This session is intended to inform AOCS and meeting attendees on the latest developments in this research area and stimulate ideas for any needed further research.
Friday, October 23
Plant Proteins and Sustainability
in part by:
Our growing global population requires affordable proteins that promote the wellbeing of both people and the planet. This requires building a sustainable value chain from farms to consumers. Join us to participate and learn how science and technological advances can help solve the challenges as we look at the future of plant proteins. The session on plant proteins and sustainability will highlight the importance of collaborative efforts between research, industry and government agencies to apply effective technological solutions, that include sustainable agricultural practices, crop biotechnology, processing solutions, food quality, and traceability.