Recent Developments in Novel Technologies for Sustainable Proteins

Session Chair(s)

• 

  Anthony Clark, PhD

  Chief Technology Officer
  Helaina Inc., United States
• 

  Mehmet Tulbek, PhD (he/him/his)

  President
  Saskatchewan Food Industry Development Centre
  Saskatoon, Saskatchewan, Canada
• 

  Phil Kerr, PhD

  Chief Technology Officer
  Houdek / Prairie AquaTech, LLC
  Dardenne Prairie, Missouri, United States
• 

  Kerry Campbell, PhD

  Principle Engineer -R&D Process Development
  R&D Process Development
  Roquette Americas, Inc., United States

Opportunities and challenges exist for the development and successful commercialization of sustainable food proteins through the utilization of a wide range of novel processing technologies. Included among these are novel drying, separation, high pressure / extrusion technologies and even combinations thereof. The session will bring together technical experts from across these fields and highlight the challenges for deploying these technologies. Understanding the impact these technologies may have to enhance product quality, process efficiency and thus sustainability for producing the next generation of proteins and enabling their high performance in end use applications is the goal of this session.

Presentations:

• 10:35 AM – 10:55 AM EDT

  Exploring the Power of Processing and Its Implications for the Future of Food Production
  

  Speaker: Nesli Sözer, PhD (she/her/hers) – VTT Technical Research Centre of Finland Ltd
• 10:55 AM – 11:15 AM EDT

  Learnings and Considerations for scaling up a fermentation process
  

  Speaker: Ismael U. Nieves, PhD (he/him/his) – Meati Foods
• 11:15 AM – 11:35 AM EDT

  Hidden in Plain Sight: Unlocking Protein Potential from Sidestream Sources
  

  Speaker: Timothy Childs – Treasure8
• 11:35 AM – 11:55 AM EDT

  From field to fork - From sidestream to mainstream
  

  Speaker: Friedrich Büse – Irodima Holding GmbH