Conference programme
All times according to CET!
pdf version of the programme
Tuesday, 03 December 2024
12:00 Registration
13:00 Welcome by the organisers
13:45 Keynote: The health and environmental rationale for food system transformation
Francesco Branca, World Health Organization (WHO), Geneva, CH
14:15 Session I: Alternative proteins landscape
Plant proteins are a friend or a foe? Exploring remedies (Pam Ismail, University of Minnesota, US)
Microbial-based protein sources and precision fermentation (Joshua Livermore, Formo Bio GmbH, Berlin, DE)
Animal cell-culture as a new source of protein (Natalie Rubio, Tufts University Center for Cellular Agriculture, Medford, US)
Public attitudes towards novel proteins (Marleen Onwezen, Wageningen University & Research, Den Haag, NL)
Feed in the context of alternative proteins (Johannes Pucher, German Federal Institute for Risk Assessment (BfR), Berlin, DE)
Scaling up production (Christopher Landowski, EIT Food iVZW, Protein Diversification Think Tank, Leuven, BE and Onego Bio Ltd., Helsinki, FI)
18:00 – 20:00 Welcome cocktail
Wednesday, 04 December 2024
09:00 Setting the scence: Opportunities and challenges of alternative protein in food and feed
Masami Takeushi, Food and Agriculture Organization (FAO), Rome, IT
09:20 Session II: Regulatory frameworks
Food regulatory setttings and assessment approach: the Australian perspective (Nora Galway, Food Standards Australia New Zealand, Canberra, AU)
Overview of the regulatory system for food and feed safety: EU (Rafael Luis Perez Berbejal, European Commission, Brussels, BE)
Overview of the regulatory system for food and feed safety: Asia (Soo Jung Choi, Ministry of Food and Drug Safety, Seoul, KR and Yong Quan Tan, Singapore Food Agency, SG)
Overview of the regulatory system for food and feed safety: USA (Steve Musser, Food and Drug Administration (FDA), Silverspring, US)
11:00 Session III: Safety
Ensuring the safety of emerging protein sources: How EFSA's updated Novel Food Guidance protects consumer health and supports innovation in the EU agrifood sector (Ermolaos Ververis, EFSA, Parma, IT)
Approach to the safety assessment of food ingredients and additives (Kristi Muldoon-Jacobs, FDA, Silverspring, US)
14:00 Session IV: Nutrition
Are alternative protein foods nutritious and healthy? From dietary modelling to randomised controlled trials in Singapore (Darel Toh, Singapore Institute of Food and Biotechnology Innovation, SG)
How processing of protein-rich plant materials affects protein ingredient functionality (Ute Weisz and Hannelore Daniel, Technical University of Munich, DE)
Plant-based alternatives in South America: exploring nutritional aspects and market availability (Marilia Regini Nuti, Brazilian Agricultural Research Corporation, Rio de Janeiro, BR)
15:45 Session V: Consumer perception
Health effects and consumer perception of novel fermented foods (Armando F J Perez Cueto Eulert, Umeå University, SE)
The consumer and industry perspective on the future of alternative proteins using the example of Canada (Sylvain Charlebois, Dalhousie University, Halifax, CA)
Communication and Consumers’ Perception of Cultivated Meat in Singapore (Shirley Ho, Nanyang Technological University, SG)
Thursday, 05 December 2024
09:00 Setting the scene: Sustainable food and feed systems – the role of alternative proteins
Kristina Sokourenko, Cornell University, Ithaca, US
09:20 Session VI: Environmental sustainability and circularity
Comparison of different farming systems and diets in light of climate change and sustainability (Urs Niggli, Institute of Agroecology, Aarau, CH)
Life cycle assessment (LCA) of alternative proteins (Serenella Sala, Joint Research Centre, Ispra, IT)
Environmental sustainability of alternative proteins from cellular agriculture (Hanna Tuomisto,University of Helsinki, FI)
11:00 Session VII: Socio-economic impact
Social LCA “considerations” related to alternative proteins (Alessandra Zamagni, Ecoinnovazione srl, Bologna, IT)
Harnessing APAC‘s Protein Potential: Fueling Socio-Economic Growth with Alternative Proteins (Ivo Rzegotta, Good Food Institute Europe ASBL, Forest, BE)
The socio-economic advantages of alternative protein sources in the context of the European Green Deal (Lynn Frewer, Newcastle University, UK)
14:00 Feeding the future: an interactive panel discussion on alternative proteins
Join us for a dynamic and engaging panel discussion where your voice shapes the conversation! Share your thoughts and topics through the registration form to shape the discussion, and be sure to join in to engage, ask questions and share insights!
16:00 Closing remarks