Science and Technology for Meat and Dairy Analogues conference
Science and Technology for Meat and Dairy Analogues conference

Conference programme

 
Click here for a schematic overview of the programme incl. time schedule. 
 
Tuesday 2 July
 
10.30 – 12.00 Expert dating session I
This is a unique opportunity for you as participant to discuss with some of our experts of Wageningen University & Research (WUR) topics of your interest related to for example flavour, fermentation, ingredients, health & nutrition, consumer perception, oral processing, sustainability and much more. Each session lasts half an hour and will take place at the Novum restaurant located in Omnia on:
 
  • Tuesday, 2 July between 10:30-12:00
  • Wednesday, 3 July between 13:30-15:30
 
Find the profiles of the experts available for discussion here. 
 

Registering for the Expert Dating sessions is part of the registration process. Have you already registered for the conference and would like to sign up for the Expert Dating sessions? Please update your registration form and answer the question, "Would you like to schedule an appointment with one of our experts?" followed by the subsequent questions.

 

12.00 – 13.00 Lunch
 
13.00 – 17.30 Conference themes I
 
Opening session
Title: ‘The bigger picture’

Opening: Dr. Stacy Pyett, WUR - Wageningen Food & Biobased Research
Keynote speaker: Prof. dr. ir. Hannah van Zanten, WUR - Farming Systems Ecology
Title: "Circular European food systems to safeguard human and planetary health"
 
Flavour
Keynote speaker: Prof. Ian Fisk – The University of Nottingham
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?’
 
Highlight presentations by:
 
  • Dr. Diederik Esser – WUR – Wageningen Food & Biobased Research Title: ‘'Assessing Nutrient Quality in Meat Analogues: Postprandial Amino Acid Uptake Kinetics and Broader Health Implications’
  • Jacintha Domic MSc – WUR – Human Health & Nutrition                Title: ‘The essential amino acid composition of commercially available vegan meat and dairy analogues in The Netherlands’
 
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’
 
Highlight presentations by:
 
  • Pau Taberner-Pibernat MSc – IRTA                                              Title: ‘Tailoring the techno-functional properties of protein-rich fractions from lupin: from legume to meat analogue’ 
  • Dr. habil. Julia Keppler – WUR – FPE                                            Title: ‘Methylotroph bacteria as future meat analogues’ 
 
Within the theme ingredients a panel discussion will be held on the topic ‘What’s on the horizon? Anticipating the next generation ingredients’
Panel members: 
- Dr. Martijn Bekker – WUR – WFBR 
- Dr. Kerstin Burseg – GoodMills Innovation 
- Dr. David Hunt – The Good Food Institute Europe 
- Nina Waldhauer MSc - Invest-NL
 
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?’
 
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’
  • 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’ 
 
Food Safety
Keynote speaker: Dr.ir. Masja Nierop Groot – WUR – Wageningen Food & Biobased Research
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 presentation by:
 
Prof.dr. Marleen Onwezen – WUR – Wageningen Economic Research 
Title: ‘Accelerating the protein transition: The protein monitor and a supermarket-intervention to support consumer behaviour’ 
 
Finalizing the conference with a panel discussion on the topic: 'How to achieve consumer change?'
Panel members:
- Arienne de Jong PhD– Next Food Collective 
- Dr. Muriel Verain – WUR – WEcR 
- Dr. Lisa Ronquest-Ross – v2food 
- Natascha Kooiman MSc – Transitie Coalitie Voedsel
- Pablo Moleman - ProVeg Netherlands
 
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 incl. time schedule.