Schedule

Each session focuses on a key topic affecting the science and technology of plant proteins.

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.

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View the Forum guide (PDF)

Learn more about each session by clicking the links below.

Tuesday, October 6
Processing and Utilization Technologies

Thursday, October 8
Human Experiences with Plant Proteins: Nutrition & Health Benefits, Sensory Attributes and Personal Care

Tuesday, October 13
Emerging Technologies for Plant Protein Quality-Based Supply Chains – US Soy

Thursday, October 15
Emerging Technologies for Plant Protein Quality-Based Supply Chains – Global Crops

Tuesday, October 20
Relationship between Canine Diets & Dilated Cardiomyopathy (DCM) – Pet Food Health & Nutrition

Friday, October 23
Plant Proteins and Sustainability

Register for the webinar "Exploring pulse ingredients as egg replacement solutions in food systems" on November 12

Tuesday, October 6
Processing and Utilization Technologies

Session Chairs:

Dr. Chris Marinangeli, Pulse Canada
Dr. Mehmet Tulbek, AGT Foods R&D Centre, Canada
Dr. Janitha Wanasundara, Agriculture and Agri-Food Canada

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8:00-8:15 AM

Session Welcome and Introduction

8:15-8:35 AM

Alex Marangoni

Protein-starch Interactions to Create Structure in Plant-based Foods
Dr. Alejandro Marangoni, Professor, University of Guelph, Canada

Learning objectives:

  • Plant proteins are not very functional in isolation
  • Specific interaction between plant proteins and starch dramatically increase their structuring power
  • Pulse processing needs to be optimized to make proteins with maximal functionality

8:45-9:05 AM

Dr. Atze Jan Van der Goot

Scientific Challenges for Next Generation Meat Analogues
Dr. Atze Jan Van der Goot, Professor Food Structuring, Lab of Food Process Engineering, Wageningen University, The Netherlands

Learning objectives:

  • Better understanding of fibrous structure formation will facilitate innovation in the meat analogue area
  • Two novel scientific methods will be presented that can be used to better understand structure formation
  • The way how proteins are extracted from plant materials determine their structuring potential

9:15-9:35 AM

Dr. Swati Kalgaonkar

Almonds in the World of Plant Based Proteins
Dr. Swati Kalgaonkar, Associate Director, Nutrition Research, Almond Board of California, USA

Learning objectives:

  • Almond protein from a quantity perspective
  • Almond amino acid profile
  • Almond protein from a quality perspective
Dr. Juliana Maria Leite Nobrega de Moura Bell

Challenges and Perspectives on the Development of Bioguided Extraction of Almond Proteins
Dr. Juliana Maria Leite Nobrega de Moura Bell, Assistant Professor, Food Science and Technology, University of California Davis, USA

Learning objectives:

  • Understand the effects of extraction parameters on extractability and recovery of extracted compounds
  • Understand the effects of enzyme use on the physicochemical and functional properties of the extracted protein
  • Understand the effects of extraction conditions on the biological properties of the extracted proteinionality

9:40–10:00 AM

Dr. Nesli Sozer

Oats as an Alternative Protein Source
Dr. Nesli Sozer, VTT Technical Research Centre of Finland

Learning objectives:

  • Opportunities and challenges of using oats as a protein source
  • Fractionation and further modification technologies to improve oat protein functionality
  • Oat protein based meat and dairy alternative food examples

10:10–10:30 AM

Dr. Martin Schweizer

Canola Proteins: Moving Plant-Based Foods Forward
Dr. Martin Schweizer, Burcon NutraScience Corporation, Canada

Learning objectives:

  • The need for new plant proteins
  • Challenges encountered with plant proteins
  • Opportunities with canola proteins

10:35–10:55 AM

Dr. Katie Maloney

Enzyme Solutions for Plant-based Food and Beverage Production
Dr. Katie Maloney, Novozymes, USA

Learning objectives:

  • Understand how proteases can increase solubility of plant proteins for easier fortification
  • Understand how enzymes can improve mouthfeel and increase sweetness of plant-based beverages
  • Understand how enzymes can modify texture of plant-based foods

11:05–11:30 AM

Question and Answer Session

Thursday, October 8
Human Experiences with Plant Proteins: Nutrition & Health Benefits, Sensory Attributes and Personal Care

Session Chair:

Dr. Phil Kerr, Prairie AquaTech, USA

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8:00–8:15 AM

Session Welcome and Introduction

8:15–8:40 AM

Dr. Kathy Musa-Veloso

Plant-based Proteins: Challenges with Current Labeling Regulations in the U.S.
Dr. Kathy Musa-Veloso, Senior Dir., Health Claims and Clinical Trials, Food and Nutrition Group, Intertek Health Sciences Inc., Canada

Learning objectives:

  • Challenges in the naming of plant-based products
  • Challenges in meeting the eligibility criteria for making protein content claims for plant-based proteins
  • Risks associated with claims related to the non-nutritional attributes of the product

8:45–9:10 AM

Dr. James D. House

Assessing Protein Quality in Foods: What Does the Future Hold?
Dr. James D. House, Department of Food and Human Nutritional Sciences, University of Manitoba, Canada

Learning objectives:

  • To understand the current and proposed methods for assessing protein quality of foods
  • To explore how various methods could be employed in defining the protein quality of human diets
  • To position the challenges and opportunities in using in vitro methods for assessing protein quality

9:15–9:40 AM

Ms. Ivy Koelliker

How to Determine Which Sensory Attributes are Important in Plant-Based Products?
Ms. Ivy Koelliker, Director of Consulting, Sensory Spectrum, USA

Learning objectives:

  • Sensory techniques which may be used to uncover the characteristics that define plant-based and traditional products
  • How to uncover which attributes are most important to consumers
  • Discussion of current plant-based product space and key sensory differentiators

9:45–10:10 AM

Dr. Karl Lintner

Peptides and Proteins: the Most Versatile Ingredients for Cosmetic Products
Dr. Karl Lintner, CEO, Kal’idées, France

Learning objectives:

  • Why you should consider proteins as Personal Care ingredients
  • How to use proteins and peptides and their derivatives to add value to cosmetic formulations
  • Do and don'ts: commercial, regulatory and safety aspects

10:15–11:00 AM

Question and Answer Session

Tuesday, October 13
Emerging Technologies for Plant Protein Quality-Based Supply Chains – US Soy

Session Chair:

Dr. Phil Kerr, Prairie AquaTech, USA

Moderator:

Dr. Keenan McRoberts, United Soybean Board, USA

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8:00–8:15 AM

Dr. Keenan McRoberts

Overview and Opening Remarks
Dr. Keenan McRoberts, United Soybean Board, USA

8:15–8:40 AM

Dr. Rouf M. Mian

Breeding Soybean with High Protein and Improved Amino Acid Profiles
Dr. Rouf M. Mian, Soybean Research Unit, USDA-Agricultural Research Service, USA

Learning objectives:

  • Challenges in breaking the negative relation of seed protein with seed yield and seed oil
  • Advances in simultaneous improvement of soybean seed yield and seed protein
  • Improvement of amino acid profiles of soybean protein and the challenges therein

8:45–9:10 AM

Dr. Seth Naeve

Soybean Quality: Beauty is in the eye of the beholder
Dr. Seth Naeve, University of Minnesota, USA

Learning objectives:

  • Evaluation of soybean quality
  • Environmental impacts on soybean quality
  • Better measures of soybean quality

9:15–9:40 AM

Dr. Bart Borg

A Nutritionist's View on Value Points and Methods of Quantifying Value Across Varying Soy Quality
Dr. Bart Borg, Director of Nutrition, Standard Nutrition Services, USA

Learning objectives:

  • Amino acid and energy content along with nutrient digestibility are key factors in describing soybean value
  • Soybean nutrient content varies from season to season, region to region as well as soybean variety
  • Tools are available to determine end user value of varying soybean quality and to reach soybean producers to influence soybean quality change

9:45–10:10 AM

Dr. William W. Wilson

Opportunities and Challenges in Differentiating Soybeans Based on Essential Amino Acids
Dr. William W. Wilson, University Distinguished Professor and CHS Endowed Chair, North Dakota State University, USA

Learning objectives:

  • Soybeans in N. America are highly differentiated
  • Without quality specificity, there is a non-nil probability of not meeting end-use requirements
  • Evaluating contract specifications to meet end-use requirements

10:15–11:00 AM

Question and Answer Session

Thursday, October 15
Emerging Technologies for Plant Protein Quality-Based Supply Chains – Global Crops

Session Chairs:

Dr. James D. House, University of Manitoba, Canada
Dr. Janitha Wanasundara, Agriculture and Agri-Food Canada

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8:00-8:15 AM

Session Welcome and Introduction

8:15–8:40 AM

Dr. Tom Warkentin

Breeding pea for improved protein concentration and quality
Dr. Tom Warkentin, Crop Development Centre, University of Saskatchewan, Canada

Learning objectives:

  • Progress on breeding pea for protein, yield, and agronomic performance
  • Progress on understanding genetic control of protein concentration and other traits in pea
  • Multi-disciplinary approach to improving pea protein concentration and quality

8:45–9:10 AM

Prof. Dr. Rob J.F. van Haren

Lupin, an Ancient Crop with a Promising Future
Prof. Dr. Rob J.F. van Haren, Professor, Hanze University of Applied Science, The Netherlands

Learning objectives:

  • New and old world lupins are neglected crops, they are high in protein content and especially Andean lupin is also high in oil content
  • Lupins are rich in secondary plant metabolites which have beneficial health effects
  • Innovative processing technologies, especially supercritical CO2 technologies, facilitate extraction of all components of interest, through a bio-cascading approach

9:20–9:45 AM

Dr. Frederick L Stoddard

Faba Bean: the Future King of Plant Protein Production for Cool Climates
Dr. Frederick L Stoddard, Adjunct Professor, University Lecturer, University of Helsinki, Finland

Learning objectives:

  • Participants will learn what faba bean is and where it is most productive
  • Participants will learn about faba bean as a protein source
  • Participants will learn about some of the opportunities and challenges in faba bean production and use

9:50–10:15 AM

Mr. Curtis RempelLisa Campbell

Canola Protein, The Future – Food, Feed & Film
Author: Mr. Curtis Rempel, Vice President, Crop Production and Innovation, Canola Council of Canada
Speaker: Ms. Lisa Campbell, Director of Programs and Regulatory, Protein Industries Canada

Learning objectives:

  • Attributes and genetic improvement to expand canola protein’s established value for ruminant nutrition to aquaculture, food services/food products and bioproducts
  • Technical challenges or hurdles that need to be addressed for valorization of canola protein
  • Sustainable production of canola protein

10:20–11:00 AM

Question and Answer Session

Tuesday, October 20
Relationship between Canine Diets & Dilated Cardiomyopathy (DCM) – Pet Food Health & Nutrition

Session Chairs:

Dr. Elaine Krul, EKSci, LLC, USA
Dr. Janitha Wanasundara, Agriculture and Agri-Food Canada

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8:00–8:15 AM

Elaine Krul

Session Welcome and Introduction
Dr. Elaine Krul, President and Founder, EKSci, LLC

8:15–8:45 AM

Dr. Eva Oxford

Incidence of Canine Dilated Cardiomyopathy, Breed and Age Distributions, and Grain-free Diet Sales in the United States from 2000-2019: a Retrospective Survey
Dr. Eva M. Oxford, DVM, PhD, DACVIM (Cardiology), Chief Research Officer, BSM Partners

Learning objectives:

  • To understand the incidence of DCM over time in the US
  • To understand the age and breed distributions affected by DCM
  • Updates on what we currently know about grain free diets and DCM

8:50–9:20 AM

Dr. Mehmet Tulbek

Overview of Pulse Crops and Historical Use of Pulses and Pulse Ingredients in Pet Food Industry
Dr. Mehmet Tulbek, Director R&D, AGT Food and Ingredients, Inc.

Learning objectives:

  • Overview of pulse crops and pulse ingredients
  • Regulatory status of pulses and pulse ingredients in US pet food industry
  • Historical use of pulses and pulse ingredients in pet food industry

9:25–9:55 AM

Dr. Greg Aldrich

The Evaluation of Protein and Carbohydrate Sources with an Emphasis on their Impact to Taurine Status in Dogs
Dr. Greg Aldrich, Research Associate Professor, Kansas State University, USA

Learning objectives:

  • Since the diet relationship to DCM hinges on taurine some combination of ingredients must be demonstrated to impact this amino sulfones levels in vivo
  • Digestion of protein and bioavailability of precursor sulfur amino acids, methionine and cysteine, may be influenced by physical, processing, and anti-nutritional factors which might impact taurine synthesis
  • Fermentable substrates like soluble fiber and non-structural polysaccharides in legume seeds may influence colonic fermentation and bile acid metabolism to influence taurine retention

10:00–10:30 AM

Dr. Anna K. Shoveller

The Pulse of Innovative Ingredients for Foods Intended for Dogs: Then, Now and the Future
Dr. Anna K. Shoveller, University of Guelph, Canada

Learning objectives:

  • Understand our current knowledge on amino acid targets for canine foods and how these come together to define protein quality
  • Understand how perturbations in sulfur amino acid metabolism may contribute to DCM
  • Consider consumer trends and the role these play in the selection of grain-free foods

10:35–11:00 AM

Question and Answer Session

Friday, October 23
Plant Proteins and Sustainability

Session Chair:

Dr. Baljit Ghotra, Archer Daniels Midland Company, USA

Moderator:

Dr. Seyhun Gemili, Archer Daniels Midland Company, USA

Session sponsored
in part by:

Archer Daniels Midland

Register for this session

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8:00-8:15 AM

Seyhun Gemili

Session Welcome and Introduction
Dr. Baljit Ghotra, Vice President, Food Research, Archer Daniels Midland Company, USA

8:15–8:40 AM

Ms. Alison Taylor

Unlocking Nature. Enriching Life: ADM’s 360° Focus on Sustainability
Ms. Alison Taylor, VP and Chief Sustainability Officer, Archer Daniels Midland, USA

8:45–9:10 AM

Mr. Stuart Bashford

Digitalization to Create Business Value
Mr. Stuart Bashford, Digital Officer, Bühler Group, United Kingdom

Learning objectives:

  • Digital transformation is a challenge for most organisations - See how Bühler does it
  • Sustainability is key for business longevity - good for the planet and good for business
  • Some key examples of how Bühler uses digitalisation to create value

9:15–9:40 AM

Dr. B. Pam Ismail

Developing Camelina and Pennycress as Sustainable Sources of Functional Proteins
Dr. B. Pam Ismail, Professor and Director, Plant Protein Innovation Center, Dept. of Food Science and Nutrition, Univ. of Minnesota, USA

Learning objectives:

  • A multifaceted approach involving a concerted effort from breeders as well as food and nutrition scientists will lead to the production of pennycress and camelina lines that are viable protein sources
  • This presentation will cover the evaluation of flavor-guided protein extraction methodology for optimal quality and yield following innovative approaches
  • The presentation will highlight the protein structural and functional properties as impacted by breeding, extraction, and functionalization

9:45–10:10 AM

Dr. Dan Ruzicka

Bayer Crop Science, Sustainability, & Open Innovation – Partnering to solve agriculture’s challenges
Dr. Dan Ruzicka, Bayer Crop Science, USA

Learning objectives:

  • Bayer Crop Science's committment to developing sustainable and innovative solutions to challenges in agriculture
  • Bayer Crop Science's "open innovation" partnership approach to fuel early discovery
  • Understanding of Bayer Crop Science's overall R&D pipeline and portfolio

10:15–10:40 AM

Dr. Sergiy M. Smetana

Sustainability of Plant, Hybrid and Meat Products
Dr. Sergiy M. Smetana, Head of Food Data Group, DIL German Institute of Food Technologies (DIL e.V.), Germany

Learning objectives:

  • Plant products on average have a low environmental impact. The environmental impact of plant-based products depends on level of processing. Some plant product can have a high impact
  • Hybrid products vary enormously in their environmental impacts. Not all the variants are more environmentally beneficial than meats
  • Meat products can be environmentally sustainable, however direct health impact should be taken into account

10:45–11:30 AM

Question and Answer Session