It is very clear that a considerable portion of our protein is consumed through products from animal origin. This consumption is one of the key factors causing current routes for food production to be insufficiently efficient to feed the growing, and more affluent world population. Meat production is inefficient with respect to the use of land, water and raw materials and it has serious impact on the environment. With a growing world population and a global rise in demand for meat, we need to make a transition to high quality protein-rich alternative food sources, while simultaneously considering human health and environmental sustainability.
There are several routes to follow, but this conference will focus on the two major alternatives, looking at the short and the long term:
- Plant based proteins
- Cell based Meat
The conference focuses on cutting edge research on one hand and on commercial initiatives on the other hand in its different forms and gathers experts from academia and industry to show their latest results and showcase their products and services.
The following topics will be covered during the conference:
- R&D on supporting technologies like Biofabrication, 3D Printing, 3D Bioprinting etc.
- R&D on cell structure, taste, texture, flavor, color, nutritional value, muscle structure etc.
- Life Cycle Analysis (LCA)
- Impact on agriculture industry
- Social impacts cultured food (consumer adoption, society, economy)
- Patent / Legal and Regulatory issues
- Investment opportunities
Who should attend
Food scientists | Food manufacturing Industry | Bio-Industry | Pharmaceutical Industry | Agricultural Industry | Suppliers to the Food / Bio industry | Flavour Industry | Hardware & Software suppliers | Health Care professionals | Hospitality & Catering Industry | Foodpreneurs | Certification & Food Safety Institutions | Public Health Organisations | Cultured Meat startups | Meat alternative startups | Investors | Regulatory Institutions | Governmental Organisations | Health Insurers
Agrifood Innovation Event
This conference is part of the Agrifood Innovation Event consisting of three conferences (Protein Transition, Vertical Farming and 3D Food Printing) and an exhibit organized by Jakajima. All three conferences will take place at the same date and location. Find out more about each conference by clicking on the logo or on the read more link.
|3D Foodprinting Conference
The 3D printing technology will be fundamental to the way people interact with food in the future. Supermarkets are already testing to 3D print customized cakes, caterers / restaurants are offering printed desserts. Which industries will be influenced by the technology? Which food components can be printed in the near future? Read more
|Protein Transition Conference
It is very clear that a considerable portion of our protein is consumed through products from animal origin. This is one of the key factors causing current routes for food production to be insufficiently efficient to feed the growing, and more affluent world population. We need to make a transition to high quality protein-rich alternative food sources, while simultaneously considering human health and environmental sustainability. Read more
|Vertical farming Conference
Vertical farming is an innovative methodology for vertical cultivation of agricultural products, which can also realize true zero-mile city food supply. Vertical farms can be built in new or existing buildings and provide significant benefits in environmental sustainability and human health, minimizing the need for water and nutrients, and eliminating pesticides and fungicides, which are no longer needed. Read more
Call for speakers
If you are interested to give a presentation, please contact us with this form.