Join Us for the 2021 Plant Protein ForumBowl of legumes

We look forward to seeing you at the third annual Plant Protein Science and Technology Forum! Join us in person at Millennium Knickerbocker Hotel, Chicago, IL, or participate fully online to discover the latest breakthroughs in plant protein science and technology. As an attendee, you will gain insights from thought leaders in nutrition, edible applications, processing and manufacturing of plant-based foods.

Join our email list for program and registration updates.

Why Attend?

This one-of-a-kind conference brings together leaders from all components of the food system — from production and processing to distribution and consumption. As an attendee, you will be able to:

  • Connect with colleagues from around the globe to explore the future of plant-based food systems.
  • Learn the latest information on the analysis, nutrition and applications of plant proteins.
  • Participate in live, interactive sessions either in person or online. The meeting is designed to provide a flexible experience to meet all attendees’ needs.

Make sure your voice is heard as we shape the future of the plant protein environment together.

Submit a Poster

Do you have research to share? We are currently accepting ePoster submissions. The primary author of each accepted ePoster will receive a 50% discount on their Forum registration. Student ePoster presenters will have the opportunity to compete in the Student ePoster pitch competition. Submit your abstract by July 30!

Access the 2020 Plant Protein Forum

The 2020 Plant Protein Science and Technology Forum was held online in October 2020. Live presentations combined with interactive question and answer sessions gave participants access to the latest information on the analysis, nutrition and applications of plant proteins.

The Forum was dedicated to covering the entire spectrum of plant protein nutrition from livestock to pets to humans. It sought to investigate the plant protein industry’s many facets, including quality determination and the sensory science of plant proteins.