Preliminary conference programme
Tuesday 2 July
10.30 – 12.00 Expert dating session I
This is a unique opportunity to discuss with some of our experts of Wageningen University & Research (WUR) on topics of your interest related to for example flavour, fermentation, ingredients, health & nutrition, consumer perception, oral processing, sustainability and much more. There will be two sessions: one in the morning of 2 July before lunch and one in the afternoon of 3 July after lunch.
(More details about registration, timeslots and which experts are taking part will follow later in April)
12.00 – 13.00 Lunch
13.00 – 17.30 Conference themes I
Opening session
Keynote speakers: Dr. Stacy Pyett, WUR, Wageningen Food & Biobased Research and Prof. dr. ir. Hannah van Zanten, WUR - Farming Systems Ecology
Title: ‘The bigger picture’
Flavour
Keynote speaker: Prof. Ian Fisk – The University of Nottingham
Title: ‘Designing Flavours for Meat and Dairy Alternatives – Strategies to optimize flavour impact’
Title: ‘Designing Flavours for Meat and Dairy Alternatives – Strategies to optimize flavour impact’
Highlight presentations by:
Dr. Paulo de Boer – WUR – Wageningen Food & Biobased Research
Title: ‘Tapping into nature’s potential: An innovative approach for unlocking flavour by fermentation’
Cristina Barallat MSc – WUR – Food Quality & Design
Title: ‘Exploring the close interplay between mucin, food proteins, and flavor compounds in aqueous model systems’
Health & nutrition
Keynote speaker: Dr. Didier Dupont – Institut national de la recherche agronomique (INRAE)
Title: ‘Deciphering the mechanisms involved in digesting dairy products: what lessons can be learned for the design of dairy alternatives?’
Title: ‘Deciphering the mechanisms involved in digesting dairy products: what lessons can be learned for the design of dairy alternatives?’
Highlight presentations by:
Dr. Diederik Esser – WUR – Wageningen Food & Biobased Research
Jacintha Domic – WUR – Human Health & Nutrition
Ingredients
Keynote speaker: Dr.ir. Nam-Phuong Humblet Hua and / or Dr. Laurice Pouvreau – WUR, Wageningen Food & Biobased Research
Title: ‘Ingredient-matrix interactions: a powerful tool for engineering functionality’
Title: ‘Ingredient-matrix interactions: a powerful tool for engineering functionality’
Highlight presentations by:
Jiashu Li MSc – KU Leuven LFoRCe
Title: ‘Varying precipitation conditions during soy protein concentrate production allow directing the texture and structure of high-moisture extrudates’
PhD student – to be confirmed
Within the theme ingredients a panel discussion will be held on the topic ‘What’s on the horizon? Anticipating the next generation ingredients’
17.45 – 19.00 Campus tours
The campus tour gives people a good impression of the Wageningen campus.
19.00 Networking dinner
Wednesday 3 July
08.30 – 12.30 Conference themes II
Welcome
Texture
Keynote speaker: Prof.dr. Markus Stieger – WUR - departments Food Quality & Design and Human Health & Nutrition
Title: ‘What drives texture and flavour perception of plant-based meat alternatives?’
Title: ‘What drives texture and flavour perception of plant-based meat alternatives?’
Highlight presentations by:
Miek Schlangen MSc – WUR - Food Process Engineering
Title: ‘Quantifying the texture of meat replacers using image analysis and mechanical testing’
Tong Guan MSc - Institut Laue-Langevin & ETH Zürich
Title ‘Unravel the hierarchical structure of plant-based meat analogs by neutron and X-ray tools’
Food Safety
Keynote speaker: Dr.ir. Masja Nierop Groot – WUR – Wageningen Food & Biobased Research
Title: Food safety challenges in plant-based products
Title: Food safety challenges in plant-based products
Highlight presentation by:
Cristina Serra I Castello MSc – WUR – Food Microbiology
Consumer
Keynote speaker: Dr.Michael Bom Frost - University of Copenhagen - UCPH Food
Title: ‘Recent developments in our understanding of consumer perception and appreciation of plant-based alternatives’
Highlight presentations by:
Prof.dr. Marleen Onwezen – WUR – Wageningen Economic Research
Dr. Muriel Verain – WUR – Wageningen Economic Research
Finalizing the conference with a panel discussion.
12.30 – 13.30 Lunch
13.30 - 15.30 Expert dating session II
15.30 End
Click here for a schematic overview of the programme.
Science and Technology for Meat and Dairy Analogues conference
Registration website for Science and Technology for Meat and Dairy Analogues conferenceScience and Technology for Meat and Dairy Analogues conferencemeat-analogues@wur.nl
Science and Technology for Meat and Dairy Analogues conferencemeat-analogues@wur.nlhttps://event.wur.nl/stmda-conference/subscribe
2024-07-02
2024-07-03
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Science and Technology for Meat and Dairy Analogues conferenceScience and Technology for Meat and Dairy Analogues conference0.00EUROnlineOnly2019-01-01T00:00:00Z
Wageningen University & ResearchWageningen University & ResearchDroevendaalsesteeg 4 6708 PB Wageningen Netherlands