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  • Monday, Apr 29th
    8:30 AM – 10:00 AM EDT
    Hot Topic: Food Law - Expert Perspectives in 2024
    Room: 520a
    Session Chair: Phil S. Kerr, PhD – Houdek / Prairie AquaTech, LLC
    Session Chair: Elaine Krul, PhD – EKSci, LLC
    Session Chair: Christopher Marinangeli, PhD, RD – Protein Industries Canada
    Sustainable Protein
  • Monday, Apr 29th
    8:30 AM – 8:35 AM EDT
    Introduction to Food Law
    Room: 520a
    Presenting Author: Elaine Krul, PhD – EKSci, LLC
    Sustainable Protein
  • Monday, Apr 29th
    8:35 AM – 9:00 AM EDT
    Plant Expansions, Policy Initiatives & U.S. Oilseed Processing
    Room: 520a
    Presenting Author: Katie Vassalli – National Oilseed Processors Association
    Sustainable Protein
  • Monday, Apr 29th
    9:00 AM – 9:25 AM EDT
    Asian Regulatory Challenges in Novel Protein Development and Market
    Room: 520a
    Presenting Author: Richard Ethier – Intertek Assuris
    Sustainable Protein
  • Monday, Apr 29th
    10:30 AM – 12:00 PM EDT
    Opportunities and Challenges in Developing High-Quality Plant-Protein Ingredients and Nutritional Food Products
    Room: 520a
    Session Chair: Elaine Krul, PhD – EKSci, LLC
    Session Chair: James D. House, PhD – University of Manitoba
    Session Chair: Anthony Clark, PhD – Helaina Inc.
    Session Chair: Christopher Marinangeli, PhD, RD – Protein Industries Canada
    Session Chair: Lars Reimann – Eurofins
    Sustainable Protein
  • Monday, Apr 29th
    10:30 AM – 12:00 PM EDT
    Understanding the Structure-Function Relationship in Augmenting Food Protein Functionality
    Room: 520b
    Session Chair: Janitha P.D Wanasundara, PhD – Agriculture and Agri-Food Canada
    Session Chair: Lingyun chen, PhD – University of Alberta
    Protein and Co-ProductsSustainable Protein
  • Monday, Apr 29th
    10:35 AM – 10:55 AM EDT
    Defining nutritious Plant-based diets: Context for today and tomorrow
    Room: 520a
    Speaker: Christopher Marinangeli, PhD, RD – Protein Industries Canada
    Sustainable Protein
  • Monday, Apr 29th
    10:35 AM – 10:55 AM EDT
    Physicochemical options to augment the functionality of plant proteins for food applications
    Room: 520b
    Presenting Author: Christophe Schmitt, PhD (he/him/his) – Nestlé Research, Nestlé Institute of Food Sciences
    Protein and Co-ProductsSustainable Protein
  • Monday, Apr 29th
    10:55 AM – 11:15 AM EDT
    Plant-based diets and cardiometabolic health: the role of dietary acid load
    Room: 520a
    Speaker: Hana Kahleova, MD, PhD, MBA – Physicians Committee for Responsible Medicine
    Sustainable Protein
  • Monday, Apr 29th
    10:55 AM – 11:15 AM EDT
    Understanding Plant Protein Chemistry and Functionalities Towards the Construction of Better Meat Analogues
    Room: 520b
    Presenting Author: Yonghui Li, PhD – Kansas State University
    Co-Author: Ruoshi Xiao – Kansas State University
    Co-Author: Jenna Flory – Kansas State University
    Co-Author: Sajid Alavi – Kansas State University
    Protein and Co-ProductsSustainable Protein
  • Monday, Apr 29th
    11:15 AM – 11:35 AM EDT
    Formulation and physical stability of high total solids lentil protein-stabilised emulsions for use in plant protein-based young child formulae
    Room: 520b
    Presenting Author: Seamus O'Mahony, Dr. – University College Cork
    Protein and Co-ProductsSustainable Protein
  • Monday, Apr 29th
    11:15 AM – 11:35 AM EDT
    Plant-Based Medical Nutrition: Navigating Challenges and Embracing Opportunities
    Room: 520a
    Speaker: Néma McGlynn, MSc, RD (she/her/hers) – Enhanced Medical Nutrition out of Toronto
    Sustainable Protein
  • Monday, Apr 29th
    11:35 AM – 11:55 AM EDT
    Developing a Sustainable and Nutritious Plant Protein Ingredient
    Room: 520a
    Speaker: Rosa Sanchez, MEng – EVERGRAIN
    Sustainable Protein
  • Monday, Apr 29th
    11:35 AM – 11:55 AM EDT
    Exploration of structural differences between dairy and plant-based cheese as observed through synchrotron techniques.
    Room: 520b
    Presenting Author: Stacie Dobson, MSc (she/her/hers) – University of Guelph
    Co-Author: Jarvis Stobbs – Canadian Light Source Synchrotron
    Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph
    Protein and Co-ProductsSustainable Protein
  • Monday, Apr 29th
    12:00 PM – 12:45 PM EDT
    Conversation Starter: Plant Protein Extraction and Application Formulations: Leveraging Existing Crop Sourcing and Industrial Capabilities
    Room: 525a
    Protein and Co-ProductsSustainable ProteinNetworking Event
  • Monday, Apr 29th
    1:30 PM – 3:00 PM EDT
    A Food-Secure Future with Sustainable Protein Innovation.
    Room: 520a
    Session Chair: Milena Corredig, PhD (she/her/hers) – Aarhus University
    Session Chair: Christopher Marinangeli, PhD, RD – Protein Industries Canada
    Session Chair: Jane Whittinghill, PhD – Ingredion
    Sustainable Protein
  • Monday, Apr 29th
    1:35 PM – 1:55 PM EDT
    Towards more sustainable protein consumption – an essential component for global and local food systems
    Room: 520a
    Speaker: Geneviève Metson, PhD (she/her/hers) – Western University, London Ontario
    Sustainable Protein
  • Monday, Apr 29th
    1:55 PM – 2:15 PM EDT
    Shaping a Greener Future: Exploring the sustainable benefits of plant-based proteins
    Room: 520a
    Speaker: Jane Whittinghill, PhD – Ingredion
    Sustainable Protein
  • Monday, Apr 29th
    2:15 PM – 2:35 PM EDT
    Genetics, technology and partnership – enabling a more sustainable and value-added protein and oil future
    Room: 520a
    Speaker: Tom Greene, PhD – Corteva Agriscience
    Sustainable Protein
  • Monday, Apr 29th
    2:35 PM – 2:55 PM EDT
    Measuring Sustainability Score in High Protein Beverage Formulations
    Room: 520a
    Sustainable Protein
  • Monday, Apr 29th
    3:30 PM – 5:00 PM EDT
    Precision-Fermentation: Realizing the Promise of Biotechnology in Proteins and Food
    Room: 520a
    Session Chair: Anthony Clark, PhD – Helaina Inc.
    Session Chair: Mehmet C. Tulbek, PhD (he/him/his) – Saskatchewan Food Industry Development Centre
    Session Chair: Phil S. Kerr, PhD – Houdek / Prairie AquaTech, LLC
    Session Chair: Kerry Campbell, PhD – Roquette Americas, Inc.
    Sustainable Protein
  • Monday, Apr 29th
    3:35 PM – 3:55 PM EDT
    Hidden Yeast Gems: The future of protein production and biotechnology
    Room: 520a
    Speaker: Philippe Prochasson, PhD (he/him/his) – Ensovi, inc
    Sustainable Protein
  • Monday, Apr 29th
    3:55 PM – 4:15 PM EDT
    Precision fermentation beyond known food proteins
    Room: 520a
    Speaker: Birgitte Andersen, PhD – Novonesis
    Sustainable Protein
  • Monday, Apr 29th
    4:15 PM – 4:35 PM EDT
    Sustainability Through Precision Fermentation: Helaina’s Accelerated Platform for Production of Bioactive Milk Glycoproteins
    Room: 520a
    Sustainable Protein
  • Monday, Apr 29th
    4:35 PM – 4:55 PM EDT
    Organism Engineering & Process Optimization to Accelerate Alternative Protein Commercialization
    Room: 520a
    Speaker: Mervyn L. de Souza, PhD (he/him/his) – Ginkgo BioWorks
    Sustainable Protein
  • Tuesday, Apr 30th
    8:30 AM – 10:00 AM EDT
    Effects of Lipid and Protein Oxidation on Plant-based Ingredient and Food Quality
    Room: 524c
    Session Chair: Jingnan Zhang, PhD – Chalmers University of Technology
    Session Chair: Moumita Ray
    Lipid Oxidation and QualitySustainable Protein
  • Tuesday, Apr 30th
    8:30 AM – 10:00 AM EDT
    Functional Designing with Molecules for Protein-Based Products
    Room: 520a
    Session Chair: Janitha P.D Wanasundara, PhD – Agriculture and Agri-Food Canada
    Session Chair: Lamia L'Hocine, PhD (she/her/hers) – Agriculture and Agri-Food Canada
    Session Chair: Poulson Joseph, PhD – Kalsec
    Sustainable Protein
  • Tuesday, Apr 30th
    8:35 AM – 8:55 AM EDT
    Determination of the efficacy of rosemary extract to maintain freshness in plant-based meat alternative products using sensory-directed analysis
    Room: 524c
    Presenting Author: Megan Harper-Kerr, MSc (she/her/hers) – GERSTEL, Inc.
    Co-Author: Nicole Kfoury, PhD (she/her/hers) – GERSTEL, Inc.
    Co-Author: David Bolliet, MSc – Kalsec
    Co-Author: Poulson Joseph, PhD – Kalsec
    Co-Author: Kristin Soave – Kalsec
    Lipid Oxidation and QualitySustainable Protein
  • Tuesday, Apr 30th
    8:35 AM – 8:55 AM EDT
    Pulses purees as new techno-functional ingredients: production, characterisation, techno-functionality and applications
    Room: 520a
    Speaker: Sylvie L. Turgeon, PhD (she/her/hers) – Université Laval
    Sustainable Protein
  • Tuesday, Apr 30th
    8:55 AM – 9:15 AM EDT
    Biophysical characterization and modeling of rapeseed proteins for targeted improvement of their food-relevant properties
    Room: 520a
    Speaker: Alexander K. Buell, PhD (he/him/his) – Technical University of Denmark, DTU
    Sustainable Protein
  • Tuesday, Apr 30th
    8:55 AM – 9:15 AM EDT
    Examining polyphenols to reduce off-flavors associated with protein-rich plant ingredients
    Room: 524c
    Presenting Author: Lily Lincoln – University of Wisconsin - Madison
    Co-Author: Audrey Girard – University of Wisconsin - Madison
    Co-Author: Vanessa Soendjaja – Mondelez
    Lipid Oxidation and QualitySustainable Protein
  • Tuesday, Apr 30th
    9:15 AM – 9:35 AM EDT
    Enabling the rational design of animal free beverage and food systems: Insights from new analytical techniques
    Room: 520a
    Speaker: Stefan K. Baier, PhD – Adjunct Assoc. Professor at the University of Queensland, Brisbane, Australia
    Sustainable Protein
  • Tuesday, Apr 30th
    9:15 AM – 9:35 AM EDT
    HS-SPME-GC-MS/Olfactometry Based Sensory-directed Flavoromics to Uncover Aroma Boundary Compositions of Commercial Barley Malts with a Wide Lovibond Variation
    Room: 524c
    Presenting Author: ZIXUAN GU, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
    Co-Author: BINGCAN CHEN, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
    Lipid Oxidation and QualitySustainable Protein
  • Tuesday, Apr 30th
    9:35 AM – 9:55 AM EDT
    Evaluation of Ingredient Quality and its Effect on Plant-based Milk Stability
    Room: 520a
    Speaker: Drew Elder, PhD – Kalsec Inc.
    Sustainable Protein
  • Tuesday, Apr 30th
    9:35 AM – 9:55 AM EDT
    Revitalizing flaxseed oil: Novel strategies for improved stability, nutrition, and taste
    Room: 524c
    Co-Author: Tobias Pointner, MSc (he/him/his) – University of Vienna
    Co-Author: Matthias Strauss – University of Vienna
    Co-Author: Katharina Rauh – University of Vienna
    Co-Author: Luisa Backes – University of Vienna
    Co-Author: Raphael Steinschaden – University of Vienna
    Co-Author: Aidan Cheung – University of Warwick
    Co-Author: Sarah Fruehwirth – University of Vienna
    Co-Author: Barbara Lieder – University of Vienna
    Presenting Author: Marc Pignitter, PhD – University of Vienna
    Lipid Oxidation and QualitySustainable Protein
  • Tuesday, Apr 30th
    10:30 AM – 12:00 PM EDT
    Recent Developments in Novel Technologies for Sustainable Proteins
    Room: 520a
    Session Chair: Anthony Clark, PhD – Helaina Inc.
    Session Chair: Mehmet C. Tulbek, PhD (he/him/his) – Saskatchewan Food Industry Development Centre
    Session Chair: Phil S. Kerr, PhD – Houdek / Prairie AquaTech, LLC
    Session Chair: Kerry Campbell, PhD – Roquette Americas, Inc.
    Sustainable Protein
  • Tuesday, Apr 30th
    10:35 AM – 10:55 AM EDT
    Exploring the Power of Processing and Its Implications for the Future of Food Production
    Room: 520a
    Speaker: Nesli Sözer, PhD (she/her/hers) – VTT Technical Research Centre of Finland Ltd
    Sustainable Protein
  • Tuesday, Apr 30th
    10:55 AM – 11:15 AM EDT
    Learnings and Considerations for scaling up a fermentation process
    Room: 520a
    Speaker: Ismael U. Nieves, PhD (he/him/his) – Meati Foods
    Sustainable Protein
  • Tuesday, Apr 30th
    11:15 AM – 11:35 AM EDT
    Hidden in Plain Sight: Unlocking Protein Potential from Sidestream Sources
    Room: 520a
    Speaker: Timothy Childs – Treasure8
    Sustainable Protein
  • Tuesday, Apr 30th
    11:35 AM – 11:55 AM EDT
    From field to fork - From sidestream to mainstream
    Room: 520a
    Speaker: Friedrich Büse – Irodima Holding GmbH
    Sustainable Protein
  • Tuesday, Apr 30th
    1:30 PM – 3:00 PM EDT
    Emerging Sustainable Processing and Technologies for Utilization of Alternative Proteins
    Room: 520b
    Session Chair: Lamia L'Hocine, PhD (she/her/hers) – Agriculture and Agri-Food Canada
    Session Chair: Mahfuzur Rahman – University of Arkansas
    Protein and Co-ProductsSustainable Protein
  • Tuesday, Apr 30th
    1:30 PM – 3:00 PM EDT
    Identifying Demand for Environmental Sustainability in the Food System
    Room: 520a
    Session Chair: Christopher Marinangeli, PhD, RD – Protein Industries Canada
    Sustainable Protein
  • Tuesday, Apr 30th
    1:35 PM – 1:52 PM EDT
    Dry fractionated pea and canola proteins with improved protein content, nutritional quality, and functionality through electrostatic separation
    Room: 520b
    Presenting Author: Anusha Samaranayaka, PhD – National Research Council of Canada
    Co-Author: Natsuki Barber – ST Equipment and Technology
    Co-Author: Praiya Asavajaru – National Research Council of Canada
    Co-Author: Abhishek Gupta – ST Equipment & Technology
    Co-Author: Peng Gao – National Research Council of Canada
    Protein and Co-ProductsSustainable Protein
  • Tuesday, Apr 30th
    1:35 PM – 1:55 PM EDT
    Shifting Consumer Demand for plant-based foods in an environment under pressure
    Room: 520a
    Speaker: Francis Parisien (he/him/his) – NielsenIQ
    Sustainable Protein
  • Tuesday, Apr 30th
    1:52 PM – 2:09 PM EDT
    Impact of alkaline-acid extraction followed by isoelectric-heat precipitation and non-thermal plasma on rice protein structure and functions
    Room: 520b
    Co-Author: Nikitha Modupalli – University of Arkansas
    Presenting Author: Mahfuzur Rahman – University of Arkansas
    Protein and Co-ProductsSustainable Protein
  • Tuesday, Apr 30th
    1:55 PM – 2:15 PM EDT
    Positioning sustainability to the consumer – labeling and consumer decision making
    Room: 520a
    Speaker: Michael Von Massow, PhD (he/him/his) – Department of Food, Agricultural, and Resource Economics at the University of Guelph
    Sustainable Protein
  • Tuesday, Apr 30th
    2:09 PM – 2:26 PM EDT
    Meat analogues from plant proteins texturation: a multiscale approach to understand the multiphase system of soy concentrate and wheat gluten blends processed through high moisture extrusion-cooking
    Room: 520b
    Presenting Author: Caroline Bondu (she/her/hers) – LCA-ENSIACET
    Co-Author: Philippe Evon, PhD (he/him/his) – LCA-ENSIACET
    Co-Author: Antoine Rouilly – LCA-ENSIACET
    Protein and Co-ProductsSustainable Protein
  • Tuesday, Apr 30th
    2:15 PM – 2:35 PM EDT
    Navigating the Lexicon of Sustainable Protein Production
    Room: 520a
    Speaker: Trey Malone, PhD – Department of Agricultural Economics and Agribusiness, University of Arkansas – Fayetteville
    Sustainable Protein
  • Tuesday, Apr 30th
    2:26 PM – 2:43 PM EDT
    Extraction of canola protein via natural deep eutectic solvents compared to alkaline treatments: isolate characteristics and protein structural and functional properties
    Room: 520b
    Presenting Author: Abouzar Karimi Jafari, Msc – University of Alberta
    Co-Author: Pankaj K. Bhowmik, PhD (he/him/his) – The National Research Council
    Co-Author: Trent C. Yang – National Research Council Canada
    Co-Author: Anusha Samaranayaka, PhD – National Research Council of Canada
    Co-Author: Lingyun chen, PhD – University of Alberta
    Protein and Co-ProductsSustainable Protein
  • Tuesday, Apr 30th
    2:35 PM – 2:55 PM EDT
    Sustainability Starts on the Farm…and finds its way to the table.
    Room: 520a
    Speaker: Lee Moats, P Ag – LLAMM Acres Ltd.
    Sustainable Protein
  • Tuesday, Apr 30th
    2:43 PM – 3:00 PM EDT
    Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
    Room: 520b
    Presenting Author: Xiaoyan Hu – University of Massachusetts Amherst
    Co-Author: David Julian McClements, PhD – University of Massachusetts Amherst
    Co-Author: Hualu Zhou – University of Georgia
    Protein and Co-ProductsSustainable Protein
  • Tuesday, Apr 30th
    3:30 PM – 5:00 PM EDT
    Novel Protein Products - Addressing Regulatory and Safety Challenges
    Room: 520a
    Session Chair: Elaine Krul, PhD – EKSci, LLC
    Session Chair: Lamia L'Hocine, PhD (she/her/hers) – Agriculture and Agri-Food Canada
    Session Chair: Lars Reimann – Eurofins
    Session Chair: Janitha P.D Wanasundara, PhD – Agriculture and Agri-Food Canada
    Sustainable Protein
  • Tuesday, Apr 30th
    3:35 PM – 4:00 PM EDT
    Crucial Elements in Assessing Safety of Novel Food Proteins for Regulatory Compliance
    Room: 520a
    Speaker: Erik Hedrick, PhD – Burdock Group Consultants
    Sustainable Protein
  • Tuesday, Apr 30th
    4:00 PM – 4:25 PM EDT
    Sustainable proteins – what are the risks to be thinking about
    Room: 520a
    Speaker: David W K Acheson, MD, FRCP – The Acheson Group
    Sustainable Protein
  • Tuesday, Apr 30th
    4:25 PM – 4:50 PM EDT
    Canada’s novel food regulations: overview, safety assessment and considerations for modernization
    Room: 520a
    Speaker: Samuel Godefroy, PhD – Laval University
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Dedicated Poster Viewing
    Room: 220d
    Protein and Co-ProductsSurfactants and DetergentsSustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Sustainable Protein Forum Poster Session
    Session Chair: Elaine Krul, PhD – EKSci, LLC
    Session Chair: Naina Shah
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Developing hybrid meat-pulse snack bars and their physicochemical and sensory properties
    Presenting Author: Yun Lin, MSc – University of Saskatchewan
    Co-Author: Phyllis J. Shand (she/her/hers) – University of Saskatchewan
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Effect of faba bean content on color, cooking and textural properties of soft wheat-based fresh pasta
    Presenting Author: Mariem BOUKRAA, MA (she/her/hers) – Gembloux Agro-Bio Tech, University of Liège
    Co-Author: Lionel DUMOULIN – COSUCRA
    Co-Author: Alissa MOREAUD – Groupe Saint-Vincent
    Co-Author: Nicolas Jacquet – Gembloux Agro-Bio Tech, University of Liège
    Co-Author: Paul Malumba – Gembloux Agro-Bio Tech, University of Liège
    Co-Author: Aurore Richel – Gembloux Agro-Bio Tech, University of Liège
    Co-Author: Christophe Blecker (he/him/his) – Gembloux Agro-Bio Tech, University of Liège
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Effect of variety, growing location and year on composition and functionality of air-classified faba bean protein concentrates
    Presenting Author: Ning Wang, PhD – Canadian Grain Commission
    Co-Author: Dora Fenn – Canadian Grain Commission
    Co-Author: Lisa Maximiuk – Canadian Grain Commission
    Co-Author: Janitha P.D Wanasundara, PhD – Agriculture and Agri-Food Canada
    Co-Author: Monica Cabral – Canadian Grain Commission
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Embracing the complexity of plant protein ingredients to design sustainable and nutritious food emulsions: a structural, functional and applicative approach
    Presenting Author: Eléna Keuleyan – INRAE
    Co-Author: Anne Meynier – INRAE
    Co-Author: Alain Riaublanc – INRAE
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Extraction and characterization of protein-polysaccharide complex in cashew apple bagasse: A new insight for cashew apple bagasse extract valorization in the food industry
    Presenting Author: Madinatou ZIE, PhD Candidate in Food Science and Formulation – Gembloux Agro Bio Tech (University of Liège)
    Co-Author: Nicolas Jacquet – Gembloux Agro-Bio Tech, University of Liège
    Co-Author: Taofic Alabi (he/him/his) – Gembloux Agro Bio Tech (Liege University)
    Co-Author: Christophe Blecker (he/him/his) – Gembloux Agro-Bio Tech, University of Liège
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Feature importance of rheological data in predicting structural variations of plant-based biopolymer mixes
    Presenting Author: Julie Frost Dahl, MScE – Aarhus University
    Co-Author: Miek Schlangen – Wageningen University
    Co-Author: Atze Jan van der Goot – Wageningen University
    Co-Author: Milena Corredig, PhD (she/her/hers) – Aarhus University
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Formulation and physical stability of high total solids lentil protein-stabilised emulsions for use in plant protein-based young child formulae
    Presenting Author: Seamus O'Mahony, Dr. – University College Cork
    Co-Author: Nicolas Malterre – UCC
    Co-Author: Francesca Bot – University of Parma
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Gelling properties of mixed β-lactoglobulin/pea proteins systems: Demystifying the role of the 7S/11S globulin ratio
    Presenting Author: Alexia Gravel, MSc – Institute of Nutrition and Functional Foods (INAF), Université Laval
    Co-Author: Sylvie L. Turgeon, PhD (she/her/hers) – Université Laval
    Co-Author: Alain Doyen, Ph.D – Université Laval
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Impact of pH on the structure and foaming properties of pea protein isolate: Structure – function relationship
    Presenting Author: Ines OTHMENI (she/her/hers) – Gembloux Agro-Bio Tech, University of Liege
    Co-Author: Romdhane Karoui – University of Artois
    Co-Author: Christophe Blecker (he/him/his) – Gembloux Agro-Bio Tech, University of Liège
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Impact of the residual lipids of yellow mealworm protein isolate on the protein structure and techno-functionalities
    Presenting Author: Ugo Berthelot (he/him/his) – Université Laval - INAF
    Co-Author: Guillaume Brisson – Université Laval
    Co-Author: Alain Doyen, Ph.D – Université Laval
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Influence of extraction methods on the ability of faba bean globulin fraction to bind calcium
    Presenting Author: Tiffany Amat, MA/Food Science Ingineer (she/her/hers) – L'Institut Agro Dijon
    Co-Author: Rémi Saurel (he/him/his) – L'Institut Agro Dijon
    Co-Author: Ali Assifaoui (he/him/his) – L'Institut Agro Dijon
    Co-Author: Christophe Schmitt, PhD (he/him/his) – Nestlé Research, Nestlé Institute of Food Sciences
    Co-Author: Juliana Valle Costa Silva (she/her/hers) – Nestlé Research, Nestlé Institute of Food Sciences
    Co-Author: Johann Buczkowski (he/him/his) – Nestlé Research, Nestlé Institute of Food Sciences
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Influence of pinto bean flour protein content on pasta quality
    Co-Author: Sharon Hooper – Michigan State University
    Co-Author: Hannah Peplinski – USDA-ARS
    Co-Author: Sydney Burtovoy – Michigan State University
    Co-Author: Phil Miklas – USDA-ARS
    Co-Author: Juan Osorono – NDSU
    Co-Author: Phil McClean – North Dakota State University
    Presenting Author: Karen Cichy – USDA-ARS
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Non-destructive characterization of lipids and proteins in complex mixtures using Raman spectroscopy
    Presenting Author: Karen Esmonde-White (she/her/hers) – Endress+Hauser Optical Analysis
    Co-Author: Tory Woolf – Endress+Hauser
    Co-Author: Zoe Reeve – Endress+Hauser Canada
    Co-Author: Mary Lewis – Endress+Hauser Optical Analysis
    Co-Author: Ian Lewis – Endress+Hauser Optical Analysis
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Recent developments in soybean protein structure using high-shear treatment
    Presenting Author: Andreea Diana Kerezsi, MSc – Gembloux Agro-Bio Tech, University of Liege
    Co-Author: Nicolas Jacquet – Gembloux Agro-Bio Tech, University of Liège
    Co-Author: Oana Lelia Pop – University of Agricultural Sciences and Veterinary Medicine
    Co-Author: Ines Othmeni – University of Artois
    Co-Author: Antoine Figula – Gembloux Agro-Bio Tech, University of Liège
    Co-Author: Frédéric Francis – Gembloux Agro-Bio Tech, University of Liège
    Co-Author: Gaoussou Karamoko – University of Artois
    Co-Author: Romdhane Karoui – University of Artois
    Co-Author: Christophe Blecker (he/him/his) – Gembloux Agro-Bio Tech, University of Liège
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Sorghum protein: Ethanol extraction to improve yield and properties
    Presenting Author: Milagros P. Hojilla-Evangelista, PhD (she/her/hers) – USDA ARS MWA NCAUR
    Co-Author: Roque L. Evangelista, PhD – USDA ARS NCAUR
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Structural and rheological properties of cereal proteins zein and hordein as a function of temperature and pH
    Presenting Author: Bhanu Devnani – University of Massachusetts Amherst
    Co-Author: Lutz Grossman – University of Massachusetts Amherst
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Sustainable Protein Sources: Sprouted legumes
    Co-Author: Fatma Bozanoğlu – Inonu University
    Co-Author: Mecit H. Öztop – Middle East Technical University
    Presenting Author: Gokhan Durmaz (he/him/his) – University of Massachusetts
    Co-Author: Eric Decker, PhD – University of Massachusetts Amherst
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    The changes in free and peptide form of amino acid concentration in plasma of NAFLD prevention rat by oral administration of brown rice
    Presenting Author: Megumi Hosokawa, bachelor – Tokyo Kasei University
    Co-Author: Yu Iwasaki – Tokyo Kasei University
    Co-Author: Kazuya Souda – Shinmei Co., Ltd.
    Co-Author: Yuji Yamamoto – Tokyo University of Agriculture
    Co-Author: Yasutaka Shigemura, PhD – Tokyo Kasei University
    Sustainable Protein
  • Tuesday, Apr 30th
    5:00 PM – 6:00 PM EDT
    Utilizing Thiol dough conditioners to lower Advanced Glycation End-Products in Bagels Made with Sunflower-wheat Flour Blends
    Presenting Author: Alton Chambers – Chapman University
    Co-Author: Lilian W. Senger, PhD – Chapman University
    Co-Author: Nana Pepra – Chapman University
    Sustainable Protein
  • Wednesday, May 1st
    8:30 AM – 10:00 AM EDT
    Traditional/Biomass Fermentation and Upcycling - Part I
    Room: 520a
    Session Chair: Anthony Clark, PhD – Helaina Inc.
    Session Chair: Mehmet C. Tulbek, PhD (he/him/his) – Saskatchewan Food Industry Development Centre
    Session Chair: Phil S. Kerr, PhD – Houdek / Prairie AquaTech, LLC
    Session Chair: Kerry Campbell, PhD – Roquette Americas, Inc.
    Sustainable Protein
  • Wednesday, May 1st
    8:35 AM – 8:55 AM EDT
    Fermented Plant Protein—Benefits of Aerobic Fermentation
    Room: 520a
    Speaker: Jeremy Javers, PhD – Houdek
    Sustainable Protein
  • Wednesday, May 1st
    8:55 AM – 9:15 AM EDT
    PLENITUDE: Collaboration for the Circular Economy
    Room: 520a
    Speaker: Craig Johnston – ENOUGH
    Sustainable Protein
  • Wednesday, May 1st
    9:15 AM – 9:35 AM EDT
    Natural Fermentation to Maximize Sustainability Impact and Economics
    Room: 520a
    Speaker: Bryan Tracy, PhD – Superbrewed Food
    Sustainable Protein
  • Wednesday, May 1st
    9:35 AM – 9:55 AM EDT
    Upcycling Regional Feedstocks through Mushroom Mycelial Fermentation Technology
    Room: 520a
    Speaker: Ranjan Patnaik, PhD – MycoTechnology
    Speaker: Jim Langan – MycoTechnology, Inc.
    Sustainable Protein
  • Wednesday, May 1st
    10:30 AM – 12:00 PM EDT
    Traditional/Biomass Fermentation and Upcycling - Part II
    Room: 520a
    Session Chair: Anthony Clark, PhD – Helaina Inc.
    Session Chair: Mehmet C. Tulbek, PhD (he/him/his) – Saskatchewan Food Industry Development Centre
    Session Chair: Kerry Campbell, PhD – Roquette Americas, Inc.
    Session Chair: Phil S. Kerr, PhD – Houdek / Prairie AquaTech, LLC
    Sustainable Protein
  • Wednesday, May 1st
    10:35 AM – 10:55 AM EDT
    Transforming Barley Spent Grain into Functional, Upcycled Plant Protein
    Room: 520a
    Speaker: Rosa Sanchez, MEng – EVERGRAIN
    Sustainable Protein
  • Wednesday, May 1st
    10:55 AM – 11:15 AM EDT
    Cultivating Alternative Proteins from Commodity Crop Sidestreams
    Room: 520a
    Speaker: Bryan Q. Le, PhD (he/him/his) – Bryan Quoc Le, LLC
    Sustainable Protein
  • Wednesday, May 1st
    11:15 AM – 11:35 AM EDT
    Scaling-up Food Upcycling: Challenges and Opportunities
    Room: 520a
    Speaker: Jonathan Rodrigue – Still Good Foods Inc
    Sustainable Protein
  • Wednesday, May 1st
    11:35 AM – 11:55 AM EDT
    Panel Discussion
    Session Chair: Anthony Clark, PhD – Helaina Inc.
    Session Chair: Kerry Campbell, PhD – Roquette Americas, Inc.
    Session Chair: Phil S. Kerr, PhD – Houdek / Prairie AquaTech, LLC
    Session Chair: Mehmet C. Tulbek, PhD (he/him/his) – Saskatchewan Food Industry Development Centre
    Speaker: Jeremy Javers, PhD – Houdek
    Speaker: Craig Johnston – ENOUGH
    Speaker: Bryan Tracy, PhD – Superbrewed Food
    Speaker: Ranjan Patnaik, PhD – MycoTechnology
    Speaker: Rosa Sanchez, MEng – EVERGRAIN
    Speaker: Bryan Q. Le, PhD (he/him/his) – Bryan Quoc Le, LLC
    Speaker: Jonathan Rodrigue – Still Good Foods Inc
    Sustainable Protein