The program of the Protein Transition Conference offers speakers to present their view and experience on this fast developing market.
|Nadji Rekhif, Senior flavor Scientist, Nestlé, on 'The taste and aroma challenges and prospects for Plant based meat analogues'|
|Dr Ling Ka Yi, CTO & Co-founder, Shiok Meats / EmTech Asia’s Innovators under 35 2020, on "Shiok Meats: Cell-based crustaceans for sustainable future of food", Read more|
|Andrew Ive, Founder & GP, Big Idea Ventures|
|Kylie Hesp, Co-founder & Head of Science, Jellatech|
|Ido Savir, CEO & Co-founder, SuperMeat|
|Atze Jan Van Der Goot, Professor Sustainable Protein Structuring, Wageningen University & Research, on "New ingredients for plant-based meat analogues", Read more|
Chief Scientific Adviser , Quorn Foods
|Sònia Hurtado, Co-Founder / CSO, Kuleana|
|If you are interested to speak at our conference, please contact us with this form, or contact the program committee!
Pieter Hermans via LinkedIn
Fernanda Condi via LinkedIn
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:
- Plant based proteins
- Cultured Meat
The conference program 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.